Sweet Potatoes With Whipping Cream Recipes

EASY CREAMY MASHED SWEET POTATOES

Steps:

• Peel and cut sweet potatoes into 1-inch cubes. Add to a large pot and add enough water so that they are covered by about one inch of water. Add the salt and bay leaf.
• Bring the water to a boil, reduce the heat to a simmer and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain well, and then return the potatoes to the pot. Or if you plan to use a food processor, add them directly to the processor bowl. (A food processor makes extra silky mashed sweet potatoes.)
• Add the butter, cinnamon, black pepper, and a pinch of salt. Mash the sweet potatoes with a potato masher until your desired consistency. If using a food processor, pulse until your desired consistency.
• For extra creamy sweet potatoes, stir in sour cream or a splash of heavy cream, milk, or half-and-half. Serve with extra butter and chopped fresh herbs (optional) on top.

CREAMY SWEET POTATOES

Steps:

• In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. , Bake at 350° until set, 35-40 minutes. Top with marshmallows; return to oven until they just begin to puff and melt, 5-10 minutes.

SWEET POTATO PONE WITH EGGNOG WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray.
• Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream.
• Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.

WHIPPED SWEET POTATOES RECIPE

Steps:

• Wash and peel potatoes and cut into chunks. Place in a steamer basket over a pot of boiling water (the water shouldn't touch the bottom of the steamer basket), cover, and cook for 15 to 20 minutes or until sweet potatoes are tender when pierced with a fork or knife.Note: If you don't have a steamer basket, you could boil the sweet potato chunks. Place the sweet potato chunks into a large pot and cover with cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to a boil and cook for 15 to 20 minutes or until tender. Drain. Note: As you are boiling the potatoes, reduce the heat, if necessary, while still maintaining a boil.
• Carefully remove potatoes from the steamer basket and place in a mixing bowl. Use a hand mixer to whip. Start on low speed to just break up, increasing the speed a little as you whip. Alternatively, you could give them a head start by simply mashing with a potato masher before using a mixer.
• Melt butter in a saucepan over medium-low heat. Once melted, remove from heat and add heavy cream, salt, black pepper, cinnamon and nutmeg. Whisk to combine. Pour over sweet potatoes and whip again, just until creamy.
• Transfer whipped sweet potatoes to a serving dish and garnish, if desired, with more butter, parsley and/or chives. Serve and enjoy!

SWEET POTATOES WITH WHIPPING CREAM

Steps:

• Place cut sweet potatoes in an oven safe casserole dish.
• Mix sugar, cinnamon and salt; pour over sweet potatoes.
• Pour whipping cream over potatoes, pressing potatoes down into cream.
• Bake at 350 degrees for 1 hour, occasionally pushing potatoes down into cream.

WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

MAPLE-WHIPPED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.