Garlic Sweet Potato Mash Recipes

MASHED SWEET POTATOES

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.

GARLIC SWEET POTATO MASH

Steps:

• In a large pan boil sweet potatoes until tender, drain.
• Meanwhile in the same pan add butter and saute garlic until lightly browned.
• Return potatoes to pan and mash until smooth and creamy.
• Add pepper (and salt if you want) and serve immediately.

GARLIC MASHED SWEET POTATOES

Steps:

• Start by preheating your oven to 400°F.
• Scrub the sweet potatoes clean. Pat dry and prick each one several times with a fork. Place on an ungreased sheet pan. Bake for 30 minutes.
• While the potatoes are baking, slice the top of the garlic head off so that the cloves are exposed. Wrap in aluminum foil.
• After the potatoes have baked 30 minutes, add the foil wrapped garlic to the pan with the potatoes. Bake for an additional 30 minutes.
• Remove the pan from the oven. Split the potatoes lengthwise, and then flip them so the cut side is up. Unwrap the garlic, and let both the garlic and potatoes cool for about 15 minutes.
• Scoop out the sweet potato flesh into the food processor bowl with the chopping blade. (The skins of my potatoes just peeled off in one piece, so I didn't have to dirty up a spoon to scoop the flesh.) Squeeze out the roasted garlic cloves over the potatoes. Add in the remaining ingredients.
• Pulse for 10 seconds. Scrape the bowl and stir the potato mixture around. Repeat the pulse and stir step 2 more times, or until everything is smooth.
• Serve and enjoy immediately!

ROASTED GARLIC SWEET POTATO MASH

Steps:

• Roasted Garlic: To roast a head of garlic, first slice off top of head, (about 1/4 inch off top), place on a square of tinfoil that will cover whole head, drizzle top with olive oil, or whatever oil you have on hand, sprinkle with salt and wrap tightly. Place on/in oven proof pan/dish and bake at 350 deg. for 45 min - 1 hours Remove from oven, let cool.
• Mash: Peel and cube Sweet potatoes and potatoes, (about 3/4 - 1 inch cubes). place in pot and cover with water. Salt water generously. Bring to a boil and reduce heat. Once you can pierce cubes with fork easily, they are done, (15 min approx). Drain water and mash cubes. Add butter, milk and salt and pepper. Add roaster garlic by either removing each clove and adding it to pot, or, if head is cool enough, squeeze head into pot and cloves should squish right out. mash and stir once more. Texture should be smooth. Add more milk if you like it creamier.

ROAST SWEET POTATO, SQUASH & GARLIC MASH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
• Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.

MASHED SWEET POTATOES WITH ROASTED GARLIC

Steps:

• Heat oven to 350 degrees. Turn the garlic head on its side and carefully cut off the very top end to expose the cloves. (Discard the top.) Place the head of garlic on a sheet of foil, cut side up, and drizzle with the oil and season with salt and pepper. Wrap tightly and place on a sheet pan. Wrap each sweet potato individually in foil and place on the pan alongside the garlic.
• Bake until the sweet potatoes are tender and the garlic is soft, fragrant and slightly caramelized, about 1 hour. Set aside, still wrapped, to cool slightly.
• Meanwhile, heat the cream and butter in the microwave in 30-second intervals, checking after each, until the butter is melted, about 1 minute. (Alternatively, you can heat the cream and butter in a small saucepan over medium until the butter is melted.)
• Unwrap the sweet potatoes and peel them, discarding the skin and adding the flesh to a large bowl. Squeeze the garlic head, cut side down, into the bowl to release the roasted cloves. Pour in the hot cream and butter. Using a whisk or fork, break up the potatoes and garlic and vigorously stir until smooth and fluffy, at least 30 seconds. Taste for seasoning, adjusting with salt and pepper as needed. Transfer to a serving bowl and serve warm. (To make ahead, transfer to a buttered casserole dish or cake pan, cover and refrigerate for up to 24 hours, until ready to eat. Bake in a 350-degree oven or microwave until heated through, about 15 minutes. On Thanksgiving, you should reheat this when the turkey is out of the oven and resting.)