Mashedsweetpotatoeswithmarsala Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
• Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
• Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
• Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
• Switch oven to broil; cook under broiler for 1 minute.

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:

• Preheat the oven to 350 degrees F.
• Prick the potatoes with the tines of a fork and place in a baking dish. Roast until the potatoes are tender, about 45 minutes. Remove from the oven. When cool enough to handle, peel off the skin and place the flesh in a bowl. Mash with a hand masher. Add enough chicken broth to achieve desired consistency. Season with salt and pepper. Be careful adding salt as many chicken broths contain lots of salt already.

Steps:

• Bake potatoes in a preheated 425° oven for 1 hour and 10 minutes OR until tender; cool slightly.
• Cut each potato in half lengthwise; scoop out the pulp into a saucepan; discard the skin.
• In addition to the pulp, add in the next 6 ingredients to the saucepan; mash to desired consistency.
• Cook over low heat for 2 minutes or until heated through.
• Serve warm and ganish with thyme sprigs.

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:

• 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.