Baked Mashed Sweet Potatoes Recipe

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Web1 extra large sweet potato unpeeled, washed and dried (20 oz)* 3 tablespoons unsalted butter 3 tablespoons whole milk 1 tablespoon maple syrup ⅛ …

Rating: 5/5(167)
Calories: 202 per servingCategory: Side Dish1. Pierce the sweet potato with a fork on all sides. Microwave on high until very tender and the flesh is easily pierced with a fork, about 4 minutes per side. Let stand 5 minutes until cool enough to handle.
2. Meanwhile, in a medium microwave-safe bowl, add the butter, milk, maple syrup, kosher salt, and ground cinnamon. Microwave to heat through, 50-60 seconds. Don’t allow the mixture to boil.
3. On a cutting board, use your fingers to peel the cooked sweet potato. Roughly mash it with a fork right on the cutting board, then transfer the mash to the bowl with the butter mixture.
4. Keep mixing and mashing with a fork (or with a hand masher) until the sweet potato mash is uniform and smooth, about 1 more minute. It won't be perfectly smooth unless you use a hand mixer or an immersion blender. But I like it a bit rustic. When done mixing, I do like to use a rubber spatula to smooth it out, as shown in the video below.

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WebStir the sweetener and remaining tablespoon of melted butter into the puree. Taste and adjust salt and pepper if desired. Smooth the …

Rating: 4.7/5(36)
Total Time: 1 hr 10 minsCategory: Side DishCalories: 146 per serving1. Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with foil (greased lightly) or parchment paper.
2. Meanwhile, pulse 1/2 cup (64 g) pecans in a food processor until a powder forms. (Don't overmix or you'll make nut butter. If there are a few larger pieces left, that's fine.) Chop the remaining 1 1/2 cups (192 g) pecans. Place both in a small bowl.
3. When the vegetables are done roasting, remove them from the oven, but don't turn it off.

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WebBring a large pot a water to a boil. Peel and cube the sweet potatoes, boil for 30 minutes or until easily pierced with a fork. Drain off …

Ratings: 29Calories: 130 per servingCategory: Side Dish1. Bring a large pot a water to a boil. Peel and cube the sweet potatoes, boil for 30 minutes or until easily pierced with a fork.
2. Drain off the water and place the potatoes in a blender or use a potato masher to mash the potatoes with the milk, salt, vanilla, and cinnamon until creamy. Transfer to a serving dish.
3. In a small skillet, heat the ghee over medium heat. Melt the ghee and gently swirl around the pan. Once it turns a golden color and smells nutty, remove the pan from the heat.
4. Pour the ghee over the potatoes and sprinkle with a dusting of cinnamon.

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WebHOW TO MAKE LOW CARB SWEET POTATO CASSEROLE: To make this paleo sweet potato casserole, you’ll start …

Rating: 5/5(26)
Total Time: 50 minsCategory: Side DishCalories: 184 per serving1. Preheat oven to 350 F. Lightly grease a large oven-safe casserole dish (about 9x13) and set aside.
2. Add the pumpkin, cauliflower to the bowl of your food processor. Pulse until smooth. Add ghee, milk, sweetener, eggs, coconut flour, vanilla and salt and process until smooth.
3. Transfer to casserole dish and smooth the surface. (You can make the casserole up to this point the day before serving if desired. Just cover the baking dish and refrigerate).
4. Combine pecans, ghee, sweetener, cinnamon, vanilla, nutmeg and salt and sprinkle evenly over the casserole.

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WebInstructions. Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside. Use a mandoline to cut sweet potatoes into super thin ¼-inch slices. Pile sliced sweet potatoes in a large bowl …

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WebPeel sweet potato and cut into chunks. Place in a pot and cover with water. Bring to a boil. Turn heat down and simmer for 15 to 20 minutes or until soft. Mash potato with a fork and measure out 1/2 cup. …

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WebPeel 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

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