Smoked Paprika Sweet Potatoes Puree Or Mashed Recipes

Steps:

• Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
• Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

Steps:

• Heat oven to 425 degrees. Combine the sweet potatoes, onion and garlic in a large bowl, and drizzle the olive oil over it, then toss to coat. Sprinkle the salt, pepper and smoked paprika over the potatoes, and toss again to coat. Tip the potatoes onto a sheet pan or into a shallow casserole, then cover it with foil.
• Roast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 30 to 40 minutes. Serve hot, drizzled with burned-scallion crema if you like.

Steps:

• Pierce washed potatoes, wrap in foil, place on baking tray in oven at 400 degrees for 1 hour or until very tender.
• When cooled just enough to handle, peel off the skin and cut into chunks that fit your food processor or extremely powerful blender.
• Melt the butter and the spices together in the microwave.
• Blend the potato with the melted spiced butter and the cream following the instructions of your processor or blender, serve when blended throughout.
• *I used an extremely high powered blender (a vita mix) and had to stop and stir while pureeing multiple times so as to not burn out the motor. If it is too thick, add some more cream or milk to get it to the consistency you want it. Feel free to add more smoked paprika if you enjoy the flavor as much as I do!

Steps:

• Peel and coarsely chop the sweet potatoes. Cover with water and bring to a boil in a large pot. Salt the water and cook the sweet potatoes until tender, 8 to 10 minutes. Drain and return the sweet potatoes to the hot pot. Mash the potatoes with the stock and butter. Add in the orange juice and 2 tablespoons of the orange zest. Then add in the thyme, paprika, cinnamon and some pepper. Taste and adjust the seasoning. Cover and remove from the heat and serve immediately. To keep warm, create a water bath by placing the pot of mashed potatoes in 1 inch gently simmering water in larger pot or deep skillet.

Steps:

• Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tablespoons oil and the onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
• Sprinkle with pimenton, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.

Steps:

• Put 1 gallon of water in six-quart stockpot, add 1 tablespoon salt and bring to a boil over high heat. Add potatoes and cook until fork-tender, about 25 minutes. Drain, reserving 1 cup cooking water.
• Smoke potatoes to taste in a smoker, according to manufacturer's instructions. If you do not have a smoker, set a 13-by-16-inch aluminum roasting pan with a rack on the stove top so that it spans 2 burners. Scatter 2 tablespoons ground hickory, apple or cherry wood chips (designed for stove-top smokers) evenly in pan. Lay a double thickness of aluminum foil over rack, and crimp any overhanging foil around edges. Arrange potatoes in a single layer on foil. Cover pan tightly with 2 sheets of aluminum foil laid side by side, if necessary. Turn both burners to medium-low, and smoke potatoes for 15 minutes.
• Transfer potatoes to a large bowl, and mash them with a fork or pass them through a ricer or food mill. Add 1 teaspoon salt, butter, cream and 1/2 cup potato cooking water, whip until thoroughly combined. Add more cooking water, 2 tablespoons at a time, until potatoes reach a smooth, fluffy consistency. Season with salt and ground pepper to taste.