Steakhouse Mashed Sweet Potatoes Recipes

STEAKHOUSE MASHED SWEET POTATOES

Steakhouse Mashed Sweet Potatoes image

My family and I were traveling through Southern California and we stopped at a random steakhouse and had mashed sweet potatoes JUST LIKE THESE. I guessed on the ingredients and they turned out fabulous.

Provided by Italian Stallions K

Categories Yam/Sweet Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons regular sweet butter
2 tablespoons milk or 2 tablespoons heavy cream
1/2 teaspoon salt
1 tablespoon brown sugar
1 -1 1/2 teaspoon vanilla extract (to taste)
3 dashes ground nutmeg
2 lbs sweet potatoes, quartered lengthwise, and cut into 1/4 inch-thick (2 large or 3 medium to small potatoes) or 2 lbs yams, peeled quartered lengthwise, and cut into 1/4 inch-thick (2 large or 3 medium to small potatoes)
nutmeg, to taste after mashed
1/2 tablespoon butter, to taste

Steps:

Combine sweet potatoes, milk, brown sugar, vanilla and nutmeg in a large saucepan.
Bring to a slow boil, reduce, cover and cook over low heat stirring the sugar & milk mixture onto the potatoes.
Cook for approximately 30-45 minutes.
Remove from heat, mash in a large bowl combining the sugar, milk vanilla mixture into the potatoes.
For more buttery potatoes, add ½ teaspoon of butter while mashing.
Shake ground nutmeg over potatoes to taste.
If you want a slightly browned version, place potatoes in Pyrex pan and bake for 10 minutes at 350°F for a crispy outer layer.

Nutrition Facts : Calories 331.2, Fat 13.4, SaturatedFat 8.4, Cholesterol 35.4, Sodium 432.5, Carbohydrate 49.6, Fiber 6.8, Sugar 13, Protein 4

MASHED SWEET POTATOES

Mashed Sweet Potatoes image

Simple mashed sweet potatoes flavored with maple syrup and butter.

Provided by RAINSPIRIT

Categories Side Dish Vegetables Sweet Potatoes

Time 55m

Yield 6

Number Of Ingredients 4

Ingredients

6 sweet potatoes, peeled and cubed
¾ cup milk
½ cup butter
¾ cup maple syrup

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.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 50.9 g, Cholesterol 43.1 mg, Fat 16.2 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 10.2 g, Sodium 160.1 mg, Sugar 32.3 g

OUTBACK STEAKHOUSE SWEET POTATO COPYCAT

Outback Steakhouse Sweet Potato Copycat image

Make and share this Outback Steakhouse Sweet Potato Copycat recipe from Food.com.

Provided by Homecookgirl

Categories Dessert

Time 55m

Yield 1 Sweet potato, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 large sweet potato
2 tablespoons shortening
2 -3 tablespoons salt
3 tablespoons softened butter
3 tablespoons honey
1 teaspoon cinnamon

Steps:

Rub outside of potato with shortening and sprinkle with kosher salt. Bake the potato at 350°F for 45 to 60 minutes (until soft).
Split the potato. Whip together butter and honey and put inside. Sprinkle with cinnamon and serve.

Nutrition Facts : Calories 841.5, Fat 60.2, SaturatedFat 28.3, Cholesterol 91.6, Sodium 14331.3, Carbohydrate 80.2, Fiber 5.4, Sugar 57.2, Protein 2.7

STEAKHOUSE POTATOES ROMANOFF

Steakhouse Potatoes Romanoff image

They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 10h30m

Yield 8

Number Of Ingredients 8

Ingredients

1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
2 shallots
3 teaspoons kosher salt
½ teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2 ½ cups grated sharp white Cheddar cheese
1 ¾ cups sour cream

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Preheat the oven to 425 degrees F (220 degrees C).
Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g

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