Easy Maple Mashed Sweet Potatoes Recipes

Steps:

• Bake sweet potatoes until tender. Let cool slightly, peel.
• Mash with salt, butter, and maple syrup.
• Add cinnamon to taste then continue to mash with the milk or half-and-half to desired consistency.

Steps:

• In pot combine sweet potatoes with enough salted water to cover. Over high heat bring to boil. Cook until tender, 10 minutes. Drain; return to pot.
• Meanwhile, in nonstick skillet over medium-hig heat cook bacon until crisp, 6-8 minutes; drain on paper towels. Crumble.
• In microwave-safe bowl combine half-and-half and maple syrup; microwave on High until warm, 1-2 minutes.
• Mash sweet potatoes with butter until smooth. Gradually mash in maple mixture.
• Stir in salt, cumin and pepper. Reserve 1/4 cup bacon and 1 t. chives. Stir remaining bacon and chives into potatoes. Transfer to dish; top w ith bacon and chives.

Steps:

• Preheat the oven to 375 degrees F.
• Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar.
• Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.) Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown.
• Alternatively, you may simply sprinkle the top of the casserole with a little bit of brown sugar and 1/2 cup chopped pecans.
• Mix the flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
• Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
• Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.

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:

• Preheat the oven to 400 degrees F. Pierce the sweet potatoes 2 or 3 times with a fork. Put on a baking sheet and roast until very tender and a knife easily pierces through the center, 45 to 60 minutes.
• Let the potatoes cool slightly and then halve lengthwise. Holding the sweet potatoes with a potholder or towel, scoop out the insides and discard the skins. Pass the potatoes through a food mill or ricer into a large bowl.
• Heat the butter, maple syrup and zest in a small skillet over medium heat until the butter is melted. Pour over the potatoes and stir to combine evenly. Season with salt and pepper.

Steps:

• Preheat oven to 375 degrees.
• Pierce the potatoes with a fork or knife. Bake for 45 to 50 minutes, until soft. Let cool slightly.
• When the potatoes are cool enough to handle, cut them in half and scoop the potato pulp into a bowl. Add the butter, sour cream and maple syrup. Using a potato masher or sturdy whisk, mash or beat the potatoes until smooth. Season to taste with salt and pepper.
• Transfer to a covered casserole and keep warm until ready to serve.

Steps:

• Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
• Meanwhile, toast the pecans (optional): Place the pecans in a medium sauté pan. Cook over medium-low heat, tossing often, for 3 to 5 minutes, until lightly toasted. Transfer to a cutting board, and roughly chop. Sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
• In the same pan, melt the butter over medium heat. Cook, watching carefully and stirring occasionally with a silicone spatula, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
• Drain the cooked potatoes, and add them to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, 3 tablespoons maple syrup, 2 teaspoons salt and pepper and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
• Transfer the potatoes to a shallow serving bowl, sprinkle with the reserved pecans, and drizzle with maple syrup. Serve warm. (The potatoes may be kept warm, covered, in a low oven for up to 30 minutes. Add the pecans just before serving.)

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:

• Cook potatoes in pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot; mash. Mix in butter, syrup and cardamom. Season with salt and pepper.

Steps:

• Preheat oven to 400°F.
• Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.
• Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer. Stir in butter, cream, syrup, salt, and pepper.

Steps:

• Place the sweet potatoes and carrots in a medium saucepan. Add 1-inch water, cover, and bring to a boil over high heat. Reduce the heat to medium and simmer for 9 to 10 minutes, or until the vegetables are very tender.
• Drain in a colander and return to the saucepan. Mash until smooth.
• Stir in the maple syrup and nutmeg and pepper to taste.

Steps:

• Bring syrup and butter to boil in medium saucepan on medium heat; simmer on low heat 2 min.
• Add sweet potatoes; stir to coat. Cook 10 min., stirring occasionally. Remove from heat. Beat with mixer until smooth.
• Spoon into serving dish; sprinkle with nuts.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Transfer potatoes to a large bowl; mash butter, garlic, basil, and thyme into the potatoes with a potato masher until smooth.

Steps:

• Put oven rack in middle position and preheat to 375°.
• Bake potatoes until soft, 35 - 40 minutes for medium potatoes, 1 hour for large.
• Meanwhile, combine remaining ingredients in a small bowl; whisk until smooth.
• When potatoes are tender, remove from oven, slice in half, and remove centers of potatoes.
• Mash and add maple syrup mixture.
• Taste for seasoning and transfer to a warm serving bowl.

Steps:

• Heat oven to 350°F. Pierce potatoes with fork. Place potatoes in 9-inch square pan. Cover; bake about 1 hour 25 minutes or until potatoes are tender when pierced with a fork.
• Let potatoes stand about 10 minutes or until cool enough to handle; slip off skins and discard.
• In 2-quart saucepan, heat maple syrup and butter to boiling. Reduce heat to low. Add potatoes to saucepan; mash potatoes with syrup mixture, using electric mixer on medium speed, until light and fluffy. Stir in salt and nutmeg. Sprinkle with pecans.

Steps:

• Place the sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook for 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. , When cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 15x10x1-in. baking pan. Combine the brown sugar, cinnamon and nutmeg; sprinkle over potatoes. Dot with butter; drizzle with syrup. , Bake, uncovered, at 375° for 25-30 minutes or until bubbly, basting with sauce occasionally.