Vanilla Mashed Sweet Potatoes Recipes

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.

Steps:

• Add both potatoes to a medium saucepan, cover with cold water and season well with salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fork-tender, about 10 minutes. Drain well.
• Meanwhile, heat the butter in a small skillet over medium heat until the bits at the bottom of the skillet are deep brown, about 7 minutes. Remove from the heat.
• Transfer the potatoes to a ricer in batches and rice into a medium bowl. Add the butter, cream, vanilla seeds, lemon zest and 3/4 teaspoon salt and mix well with a rubber spatula to combine.
• Heat the oil in a small pan over medium heat until hot. Add the prosciutto and cook, stirring often with a slotted spoon, until crispy and golden brown, about 3 minutes. Remove to a paper towel-lined plate to drain.
• Transfer the mashed potatoes to a serving bowl and sprinkle with the crispy prosciutto before serving.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Transfer potatoes to a large bowl; mash butter, garlic, basil, and thyme into the potatoes with a potato masher until smooth.

Steps:

• Preheat oven to 350°F Put potatoes on baking sheet and bake until fork tender, approximately 1 hour.
• Remove from oven and let cool until just cool enough to handle. Peel and discard skins. Set aside in a covered bowl.
• Pour half and half into a 2 quart pot. Add vanilla and orange zest. Bring to a simmer and cook for 5 minutes.
• Mash sweet potatoes and butter with a potato masher or mixer on low. Slowly add vanilla milk mixture until potatoes reach desired consistency.
• Season with kosher salt and white pepper to taste.
• Serve warm.

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

Steps:

• Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven.
• Microwave at high 10 minutes or until tender, rearranging potatoes after 5 minutes.
• Wrap in a towel; let stand 5 minutes.
• Peel and mash potatoes.
• Combine with milk and remaining ingredients.
• Place in a 1-quart casserole; cover and microwave on medium for 7 minutes, or until thoroughly heated.

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
• Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.