Favorite Mashed Sweet Potatoes Recipes

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:

• Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding orange juice, brown sugar, syrup and pie spice to reach desired consistency.

Steps:

• Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat., Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.

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:

• Place potatoes and salt in a large pot.
• Add water to cover; bring to a boil; boil for 30 minutes or until potatoes are tender; drain.
• Let potatoes cool until you can handle them; peel and cut into chunks.
• Place potatoes, butter, half-and-half, cinnamon, nutmeg (if using), vanilla, and sugar in a large bowl.
• Beat using an electric mixer on medium speed until smooth.
• Spoon potato mixture into a lightly greased 13x9 inch baking dish.
• Bake at 350° for 30 minutes.
• Top with marshmallows; bake 15 more minutes or until golden.

Steps:

• Put the potatoes in a large saucepan and cover with water by 2 inches. Add 2 tablespoons of kosher salt, bring to a boil and cook until fork tender, about 25 minutes.
• While the potatoes are cooking, heat the milk in a small saucepan over high heat, bring to a boil, cover and remove from the heat. Keep warm until the potatoes finish cooking.
• Drain the potatoes in a colander and return them to the saucepan over low heat. Stir the potatoes for about a minute in the saucepan to evaporate any additional water.
• Put the potatoes into a ricer or food mill set over a large bowl. Stir in the butter then 1 1/2 cups to all of the warm milk until creamy. Stir in creme fraiche, mascarpone or pesto, if desired. Season with salt and pepper.

Steps:

• Place potatos into pot of boiling water. Let boil for about 30 minutes or until potatos call off of fork when poked.
• As potots are finishing 1 combine butter, cream, sugar, cinnamon, nutmeg, vanilla and salt into saucepan. Cook on low-medium heat until ingrediencts melt well together (about 5-7 min).
• Pour finihsed potatos into colander.
• Take sauce off of heat and mash hot sweet potatos in saucepan with potato masher.
• Serve Immediatley.