Whipped Sweet Potatoes With Nutmeg And Lemon Food

WHIPPED SWEET POTATOES

Steps:

• Slice sweet potatoes into chunks. Place them in a large pot with cold water and let it come to a boil. Once the water is boiling, reduce the heat to medium-high. Cook for 20-30 more minutes, or until the sweet potatoes are fork-tender.
• Drain the water and return the potatoes back the pot. Add the butter, heavy cream, salt, pepper, vanilla, and nutmeg. Whip the mixture with a food processor, hand mixer, stand mixer, immersion blender, masher, or a fork.
• Serve and enjoy!

WHIPPED SWEET POTATOES

Steps:

• Heat oven to 350°F.
• Beat potatoes, butter and spices with mixer until blended.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with marshmallows.
• Bake 15 to 20 min. or until potato mixture is heated through and marshmallows are lightly browned.

SWEET POTATOES WITH BOURBON AND BROWN SUGAR

Steps:

• Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
• Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

WHIPPED SWEET POTATOES WITH NUTMEG AND LEMON

Steps:

• Cook sweet potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain well. Transfer to large bowl and puree in mixer or processor in batches. Return to pot. Mix in butter, molasses, 2 teaspoons lemon peel and 1 1/2 teaspoons nutmeg. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir potato mixture over medium heat to rewarm and thicken slightly.
• Transfer potatoes to serving bowl. Top with parsley, lemon and nutmeg.

WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

SPICED WHIPPED SWEET POTATOES WITH BROWN SUGAR

Steps:

• Position rack in center of oven. Preheat to 400 degrees. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until tender when pierced with fork, about 55 minutes. Cool slightly.
• Cut potatoes in half. Scoop out pulp into large bowl; discard peel. Add brown sugar, butter, lemon juice, grated orange zest, ground cinnamon, allspice, and nutmeg to sweet potato pulp. Using electric mixer, beat until mixture is smooth; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium low heat, stirring frequently, or cover with plastic wrap and rewarm in microwave oven on high until heated through.).
• Mound sweet potatoes in serving bowl. Garnish with cinnamon sticks if desired.

SWEET POTATOES BAKED WITH LEMON

Steps:

• Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
• Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
• Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.

LEMON SWEET POTATOES

Steps:

• Cook, peel and mash sweet potatoes. Beat in lemon, butter, salt & pepper to taste, eggs yolks, and nutmeg to taste until smooth.
• Transfer into a 1 1/2 quart buttered casserole dish and brush top with butter.
• Top with lemon slices.
• Cook at 325 degrees for 45 minutes or until heated through.

MASHED POTATOES WITH NUTMEG

Steps:

• Peel potatoes, and cut into 1/2-inch-thick slices. Place in a medium stockpot, and cover with cold water. Add 2 tablespoons salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until tender when pierced with the tip of a knife, about 20 minutes. Drain.
• While potatoes are cooking, place milk in a small saucepan over medium-high heat just until it comes to a simmer. Reduce heat to low, and keep warm. Place a heatproof bowl over a pan of simmering water. Press hot, drained potatoes through a ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
• Stir in butter until completely melted and well incorporated. Slowly pour in hot milk, stirring continuously. Add pepper, nutmeg, and salt; stir to combine. Taste, and adjust for seasoning. Serve immediately.

WHIPPED SWEET POTATOES WITH LEEKS

Steps:

• Scrub the sweet potatoes under cold running water. Cutn the potatoes into thirds or quarters and put them in a large pot with enough cold water to cover them. Remove the potatoes and bring the water to a boil. Add the potatoes, return to a boil, cover and reduce heat to medium. Cook about 20 - 25 minutes until you can pierce them easily with a fork.
• Split leeks lengthwise and wash them under cold running water, root end up. Bending back the leaves to get all the dirt that is clinging to the inner layers. Trim off roots and slice them thinly crosswise.
• Peel the sweet potatoes. Whip the potatoes with the cream, bourbon, a few grinds of nutmeg, lemon zest and seasonings.
• Put the butter and leaks into a saute pan and turn the heat on to medium. Wilt the leeks, tossing them frequently, until they are translucent and just tender, about 3 to 4 minutes.
• Transfer the potatoes to a large serving dish and smooth the top. Put the leeks around the edges and serve at once.

WHIPPED SWEET POTATOES WITH CARDAMOM

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with heavy-duty foil. Place potatoes on baking sheets. Pierce potatoes with fork. Bake until very tender, about 1 1/2 hours. Let cool slightly.
• Increase temperature to 350°F. Peel warm potatoes and place in bowl of heavy-duty electric mixer. Beat potatoes until mashed. Add butter, cream, cardamom and nutmeg. Whip until smooth and creamy. Season with salt. Transfer potatoes to 13 x 9-inch oval baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until heated through and beginning to brown on top, about 45 minutes.