CREAMY MASHED SWEET POTATOES
This is a healthier and not-so-sweet option for those who prefer sweet potato fries to sweet potato pies. I use organic ingredients, but it is not required!
Provided by harmonyb
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large mixing bowl.
- Beat potatoes with an electric mixer until smooth; add cream cheese and beat again until smooth. Season potatoes with sea salt.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 30.7 g, Cholesterol 7.2 mg, Fat 2.3 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 194.3 mg, Sugar 6.4 g
CREAMY SWEET POTATOES
I took my mother's delicious sweet potato casserole recipe and gave it a new twist by adding the tempting taste of orange-a fruit very abundant in our state. The flavors are wonderful together and make this dish a family favorite. -Norma Poole, Auburndale, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. , Bake at 350° until set, 35-40 minutes. Top with marshmallows; return to oven until they just begin to puff and melt, 5-10 minutes.
Nutrition Facts : Calories 312 calories, Fat 10g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 266mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 5g fiber), Protein 4g protein.
CREAMY SWEET POTATO POLENTA
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add the sweet potatoes to a large pot, cover with water and add 1 tablespoon salt. Bring to a boil over medium-high heat and cook until the potatoes are easily pierced with a knife, 10 to 15 minutes. Drain and puree the potatoes in a food processor until smooth.
- Bring the heavy cream and 2 cups water to a simmer in a saucepan over medium heat. Slowly whisk in the polenta and garlic powder. Reduce the heat to low and continue to cook, stirring occasionally, until the polenta is smooth and cooked through, about 15 minutes. Stir in the sweet potato puree and cheese until well combined. Season with salt and pepper.
CREAMY SWEET POTATO AND ROSEMARY SOUP
Provided by Giada De Laurentiis
Time 42m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 10
Steps:
- In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
- Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
CREAMY SWEET POTATO OATMEAL
Loaded with sweet potato and warm spices, this oatmeal is a nutritious and tasty breakfast! It's perfect for using up leftover sweet potatoes. Just adjust the sweetener and butter if your recipe already has them. Top with toasted pecans, walnuts, or coconut.
Provided by Tammy Lynn
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes.
- Remove from heat and stir in honey, butter, and vanilla extract.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 62.8 g, Cholesterol 7.6 mg, Fat 13.1 g, Fiber 9.8 g, Protein 9.8 g, SaturatedFat 2.8 g, Sodium 292.7 mg, Sugar 19.5 g
CREAMY SWEET POTATO SALAD
This is a delicious and beautiful fall harvest sweet potato salad. Garnish the top with additional sliced celery and whole pecans.
Provided by Katy Rovetto
Categories Salad Potato Salad Recipes
Time 9h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
- Peel potatoes and cut into bite-sized pieces.
- Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 40.1 g, Cholesterol 7.8 mg, Fat 21.9 g, Fiber 5 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 332.1 mg, Sugar 19.4 g
CREAMED SWEET POTATOES
This was a fantastic side dish for our Thanksgiving feast. I doesn't make a huge bowl full, but we found it to be the perfect amount. I only used 1/4 teaspoon of cayenne pepper, but I could have used a little more. I thought there was too much butter however. 1/4 cup would have been plenty. This recipe is from The Castle, Natchez, Mississippi and featured recently in an article in Taste of the South.
Provided by SharleneW
Categories Yam/Sweet Potato
Time 1h10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place sweet potatoes on a baking sheet and roast until tender (approximately 1 hour). Let potatoes cool slightly and then peel.
- In a mixing bowl, mash sweet potatoes. Add remaining ingredients. Beat with an electric mixer at medium speed until smooth.
Nutrition Facts : Calories 808.5, Fat 45.3, SaturatedFat 28.4, Cholesterol 142.5, Sodium 436.7, Carbohydrate 95.4, Fiber 13.7, Sugar 21.3, Protein 8.6
CREAMY AND LIGHT MASHED SWEET POTATOES
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
- Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.
CREAMY SWEET POTATO ZUCCHINI SOUP
This delicious soup is an easy way to disguise zucchini from picky eaters. It's nearly impossible to distinguish the zucchini from the sweet potato, and it gives the soup a beautiful, creamy texture. I discovered this soup in an attempt to use up zucchinis from my garden and sneak it into the soup without my zucchini-hating husband figuring out the deception. It worked! He loves the soup.
Provided by Mirramar
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion until transparent.
- Add the zucchini, sweet potato, and carrot.
- Sauté for about 20 minutes, then add water, sherry, and milk.
- Cover pot and let simmer for about a half hour.
- Once everything is soft, puree with immersion blender.
- Taste and adjust seasonings.
SWEET POTATOES WITH SOUR CREAM AND PECANS
Soft at the center, caramelized at the edges and warmly spiced from the garam masala, these roasted sweet potatoes get a tangy bite from lime-spiked sour cream, while toasted pecans add crunch. You can make the lime sour cream up to four hours ahead. Simply pull it out of the fridge 30 minutes before serving, and let it come to room temperature before drizzling it over the potatoes.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. If your coconut oil is solid, place it in a small saucepan over low heat. Let it melt, stirring with a wooden spoon. (No need to heat liquid coconut oil or olive oil.)
- Cut each sweet potato in half lengthwise, then slice each half lengthwise into 3 or 4 wedges, about 3/4-inch thick.
- Put the sweet potato wedges in a large bowl and add the coconut oil, garam masala, 3/4 teaspoon salt and the pinch of pepper, tossing everything so the potatoes are well coated.
- Spread the potatoes in an even layer on a large baking sheet. (Lining the pan with parchment paper will make clean up easier, but it's not necessary.) Roast, using tongs to carefully turn the potatoes after 30 minutes, until soft and caramelized, about 1 hour.
- While the sweet potatoes are roasting, make the lime sour cream: In a small bowl, whisk together sour cream, lime juice and a pinch of salt. Whisk in enough milk (by the teaspoon) to make a pourable sauce. It should be a bit thicker than heavy cream. Taste and add more salt and lime juice as needed. Set aside.
- Once the sweet potatoes are done but still hot on the baking sheet, sprinkle lime zest all over them. (Adding the zest to the hot potatoes brings out the lime flavor.)
- Using tongs or a large serving spoon, arrange sweet potatoes on serving platter. Drizzle the sour cream mixture all over the potatoes, and sprinkle toasted pecans on top. Squeeze more lime juice on top if you like. Serve hot or warm.
CREAMY SWEET POTATO SOUP
This healthy creamy, mildly spicy soup can be served as a main course with toasted baguette slices or in small portions as a first course before an elegant dinner. If you want to make it spicier, add some chili flakes. For an extra hint of protein, add 1/4 cup of red lentils to the chicken stock.
Provided by Chef mariajane
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pot over medium-high heat. Add onions and sauté for 2 minutes or until beginning to soften. Add carrots and sweet potatoes and sauté for 5 minutes more. Add ginger, cumin, coriander seeds, and curry paste and sauté for 1 minute or until fragrant.
- Add chicken stock and coconut milk and bring to a boil. Cover, turn heat to low and simmer for 18-20 minutes or until vegetables are very soft.
- Purée with an immersion blender, food processor or blender until smooth.
- Season with salt and pepper, and season with lemon juice and coriander.
Nutrition Facts : Calories 365.1, Fat 16.6, SaturatedFat 7.5, Cholesterol 7.2, Sodium 462.1, Carbohydrate 45.9, Fiber 6.4, Sugar 14.7, Protein 9.9
SWEET POTATOES WITH WHIPPING CREAM
This recipe is made with fresh sweet potatoes. I got this recipe from my husband's aunt. It's a favorite at holidays.
Provided by Chef TerryB
Categories Yam/Sweet Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place cut sweet potatoes in an oven safe casserole dish.
- Mix sugar, cinnamon and salt; pour over sweet potatoes.
- Pour whipping cream over potatoes, pressing potatoes down into cream.
- Bake at 350 degrees for 1 hour, occasionally pushing potatoes down into cream.
Nutrition Facts : Calories 480.2, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 78.1, Carbohydrate 53.9, Fiber 3.2, Sugar 37, Protein 3
CREAMY SWEET POTATO AND VEGGIE SOUP
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (4 quarts).
Number Of Ingredients 12
Steps:
- In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CREAMY TWICE-BAKED SWEET POTATOES
I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. -Linda Call, Falun, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 297 calories, Fat 16g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 100mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.
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