Baked Sweet Potato Mash Recipes

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Prick the sweet potatoes with a fork and place on an oven tray with the unpeeled cloves of garlic, and bake for 1 hour or until tender. Remove from the oven and set aside for 15 minutes, or until cool enough to handle.
• Cut the potatoes in half and scoop out the flesh into a large bowl. Squeeze the cloves of garlic from their skin and add them to the potato flesh.
• Stir in the honey and unsalted butter, milk and salt to taste, and mash the potatoes until there are no lumps and the consistency is creamy.

Steps:

• These potatoes can be steamed to preserve more of the flavor and vitamins (or boiled if you wish), until tender. (To steam them, you can place them in a single layer on a rack placed over a large shallow pan of water with a large pot lid to cover. Replenish water in pan if it boils off before they are tender.)
• Place the tender potatoes in a large bowl and mash by hand with a masher or fork. Then, using a beater, whip in butter, brown sugar, cinnamon, nutmeg, maple syrup, and enough cream to achieve your desired consistency. Season, to taste, with salt and pepper.

Steps:

• Preheat the oven to 400 degrees F. Pierce the sweet potatoes 2 or 3 times with a fork. Bake in a roasting pan for 45 to 60 minutes, until tender. Cut the potatoes in half, lengthwise. Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a food mill or ricer.
• In a medium saucepan, heat the butter, syrup, zest, and vinegar over medium heat. Remove from the heat and mash the sweet potatoes in the pan. Stir to combine evenly. Season to taste with salt and pepper. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

Steps:

• Put the veg in a large pan, cover with water and bring to the boil, then put a lid on the pan and cook for 15 mins until really tender. Drain and leave to steam-dry for a few mins. Once completely dry, return to the pan and mash with the cream, nutmeg, cinnamon and plenty of seasoning. Transfer the mash to an ovenproof gratin dish, sprinkle with the breadcrumbs and drizzle with a little olive oil. Can be made the day before and chilled.
• Bake at 220C/200C fan/gas 7 for 35 mins until the top is golden and crunchy, and the mash is piping hot.

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
• Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.

Steps:

• Boil the potatoes in salted water for 10 mins or until tender, how long they take will depend on the size of the cubes. Drain very well and leave to steam dry for a couple of minutes.
• Tip the potatoes back into the pan and mash with 1 tbsp butter using a fork or masher, then season well. Serve with the extra butter and more seasoning on top.

Steps:

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.