Mashed Maple Chipotle Sweet Potatoes Recipe on Food52 (2024)

FAQs

How do you make Ina Garten mashed sweet potatoes? ›

Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through.

Roast at 400 degrees F on a piece of aluminum foil on the center rack of the oven for 50 to 70 minutes until cooked through. Cooking time depends on the size of the potato. Let them cool completely then wrap each one in aluminum foil and transfer to a freezer bag. Store for up to 6 months in the freezer.

Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

Boil the sweet potatoes in a large stockpot until soft, about 25 minutes; drain. When cool enough to handle, peel the potatoes and transfer them to a large bowl. While the potatoes are still warm, add the butter, cream, agave, cinnamon and salt, and mash until smooth. Sprinkle with the orange zest.

Wrapping the sweet potatoes in foil ensures that they don't dry out too quickly, and allows you to add aromatics if desired. Unwrapping the sweet potatoes and increasing the oven temperature produces charred, roasted flavors and caramelizes converted sugars.

It's really the best way. Microwaving sweet potatoes cuts down cook time by 45 to 55 minutes, and, according to a 2018 study, helps maintain the potato's nutritional value. All cooking methods cause foods to lose some of their nutrients, but the quicker your potato cooks, the more nutrients it will retain.

If you want the creamiest sweet potatoes. that practically mash themselves, freeze them first before baking. The starches and sugars within will form ice crystals. that pierce the flesh like 1000 pin pricks.

Which sweet potato is the sweetest? Sweetest is subjective but relatively speaking, Garnets and Hannahs are mildly sweet. Purple and Jewels are moderately sweet and the Japanese variety tend to be the sweetest.

Why freeze sweet potatoes before baking? ›

For the bakers, the freeze-then-bake method dries out excess water so the texture of the potato's flesh is super fluffy versus wet and dense. In turn, this will lend a lighter texture to the baked good you plan to incorporate sweet potato into.

How to Safely Feed Sweet Potatoes to Your Dog. Whether they're mashed, baked, or boiled, sweet potatoes are fine for dogs to eat as long as they're cooked, peeled, and plain. Again, avoid any seasonings or extra ingredients that may be included in “human food” recipes, such as butter, sugar, or salt.

Cooking sweet potatoes with skin can also be more time-efficient, as the skin is easier to peel after boiling.

You can eat sweet potato skin. It's a good source of fiber, a nutrient that may help lower the risk of heart disease and keep you feeling full for longer periods of time. The next time you make a sweet potato dish, whether it's a roasted side dish or a hearty, cozy casserole, leave the peel on.

Try draining the potatoes better next time And don't over beat/ blend but if you want to thicken them up Try some Wondra quick mix flour, corn starch Or some breadcrumbs . You should first try to understand why they are too light. Two possibilites come to mind, too much water or too much air.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. For what it's worth, we recommend sticking with cornstarch—it has twice the thickening power of flour and it's safe for gluten-free diets.

Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.