Mashed Sweet Potatoes With Tequila Recipes

MASHED SWEET POTATOES

Steps:

• Bring a large pot of water to boil on high heat.
• Peel the sweet potatoes with a hand peeler.
• Dice the potatoes into chunks and place them into the pot. Cook the potatoes for 20-30 minutes, or until the potatoes are fork tender.
• Drain the potatoes over a colander.
• Place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.
• Then, pour the butter and milk into the mixture and continue mixing until creamy. Season with salt and pepper.
• Scoop the mashed sweet potatoes into a bowl, sprinkle with chopped parsley and serve!

MARBLED MASHED SWEET POTATOES

Steps:

• Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
• Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
• Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)

WHITE 'N' SWEET MASHED POTATOES

Steps:

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.

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.

TEQUILA AND LIME SWEET POTATOES

Steps:

• Cut the potatoes into 3/4" thick slices.
• In a large saucepan, bring the water to a boil and then add the potatoes -- when they begin to re-boil, allow them to go for 6 minutes, uncovered, (they should be just tender) and then drain them with a colander.
• Mix the lime juice, honey and tequila together in a small bowl.
• Set up a large baking sheet on which there is a metal grill-type rack. Lay the potatoes out on the rack and brush them with the lime-honey-tequila sauce.
• Broil the potatoes until they brown on one side, flip them and when they brown on the second side, they're done.
• NOTE: A second option is to grill the brushed potatoes on a gas or charcoal grill.

MASHED SWEET POTATOES WITH MARSHMALLOWS

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.