A Savory Mashed Sweet Potato Recipe (2024)

FAQs

How do I make my sweet potato mash thicker? ›

Forget what the mixer chick said, make your mashed sweet potatoes like you would normal mashed potato, then heat up a frying pan/skillet until it's super hot, add a bit of oil or butter as extra lubricant, and throw some mash in it, it will evaporate some moisture and make it thicker, plus give it a slight toasty ...

The solution for watery casseroles is instant potato mash powder or cornflour - slake (mix with a little water) at first or it will go lumpy. Stir well. Alternatively, don't add so much water at first, especially if you're using a slow cooker.

Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes.

Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

Garnish With Herbs. Speaking of delicious green things, both woody herbs like sage, rosemary, and thyme, and leafy herbs like dill can add freshness to this starchy side. A herb-based sauce like pesto swirled into mashed potatoes is another way to add vibrant flavor.

Bring the water to a boil, then reduce to medium heat and let the potatoes cook 15 to 20 minutes, or until you can easily pierce several pieces (always test more than one) with a knife. Potatoes cut into small pieces will take less time to cook.

Is there anything I can do with them so I don't taste that sweet flavor? A: Someone told you correctly! When potatoes are stored too long, in a too-cold environment (below 41°F) the starches within convert to sugar.

If you're staring down at a bowl of white liquid and wondering what went wrong, ask yourself these questions: Did I use soggy potatoes? It's essential to drain and dry your potatoes well after you've cooked them in water. If you don't, all that excess moisture will have nowhere to go once you start mashing.

Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely. Heat the milk and butter in a small pan, then pour over the potatoes.

Should I rinse canned sweet potatoes? ›

Leaving the syrup on the yams can hamper their taste. Rinsing sweet potatoes of any leftover sugary film will uphold their integrity, giving you the most authentic sweet potato taste and texture.

One pound raw fresh sweet potatoes = 3 cups shredded, cubed or sliced = 1 3/4 cups cooked, mashed. Sweet Potatoes have the ability to slow the pro- gress of macular degeneration.

“One serving of sweet potatoes is generally about 4 to 5 ounces,” says Mackenzie Burgess, RDN, registered dietitian nutritionist and recipe developer at Cheerful Choices.

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

Despite their sweet taste, these potatoes have an intermediate glycemic index (GI) level, meaning they are digested and absorbed fairly slowly, leading to a more gradual increase in blood sugar levels. But, a lot of these benefits, including nutrients and taste, can be lost by boiling sweet potatoes.

Though they can both be part of a healthy diet, sweet potatoes are generally healthier than regular potatoes, partly because of their incredibly high vitamin A content. Sweet potatoes are also lower on the glycemic index, meaning that they are less likely than regular potatoes to make your blood sugar spike.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.