Best 9 Smashed Sweet Potatoes Recipes

SMASHED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. 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.

BOURBON PECAN SMASHED SWEET POTATOES

Steps:

• Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

SMASHED SWEET POTATOES AND APPLES

Steps:

• Place potatoes and apples in a 6-qt. slow cooker. Add apple juice and beer. Cook, covered, on low 5-6 hours or until potatoes are tender., Drain; return to slow cooker. Add brown sugar, sour cream and butter. Mash potato mixture to reach desired consistency. If desired, top with minced chives.

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and return to the pan. Add milk, butter, chipotle pepper, salt and pepper; coarsely mash.

FIERY HOT TEXAS T-BONES WITH CHIPOTLE SMASHED POTATOES AND HOT AND SWEET PEPPER SAUTE

Steps:

• Seed and slice the hot and sweet fresh peppers and reserve.
• Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste.
• While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks.
• Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.

SMASHED SWEET POTATOES WITH APPLES

Steps:

• Preheat oven to 375°.
• Scrub potatoes, then prick several times with a knife or fork.
• Bake 1 hour, or until very soft when pierced with a knife.
• Combine orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.
• Remove potatoes from oven.
• Once cooled, scoop out the insides with a spoon.
• Place 1/2 of sweet potato meat into the bowl of an electric mixer.
• Add 1/2 of juice-and-cream mixture, blend until combined but not smooth, and pour into a large baking dish.
• Repeat with remaining potatoes and juice-and-cream mixture, and add to baking dish.
• Melt butter in a large skillet over medium-high heat.
• Add apple wedges and brown sugar; cook about 10 minutes, turning apples occasionally, until lightly browned on both sides.
• Place on top of sweet potatoes and bake 30 minutes, until heated through.
• (Note: If refrigerating before baking, cook 45 minutes, or until heated through.).

BOURBON PECAN SMASHED SWEET POTATOES

Steps:

• Bring a medium pot of water to a boil.
• Add sweet potatoes and cook 12 to 15 minutes until very tender.
• Drain sweet potatoes in a colander. Return pan to medium heat.
• Add butter to the pan. When butter melts, add nuts and toast for 2 minutes.
• Add sugar and let it bubble.
• Add bourbon and cook out alcohol, about 1 minute.
• Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

SMASHED SWEET POTATOES

Steps:

• Boil sweet potatoes until tender.
• Peel and mash until more or less lumpless. Add brown sugar, orange juice and zest, bourbon, butter or margarine, and pumpkin pie spice. Mix well. Spread in shallow dish (10 inch deep dish pie plate works well).
• Bake 30 minutes in a 350 degree F (175 degrees C) oven. Top with marshmallows and broil very briefly.

SMASHED SWEET POTATOES

Steps:

• Toss 3 sweet potatoes (cut into 1-inch-thick rounds) with 2 tablespoons olive oil and 1 teaspoon ras el hanout on a baking sheet. Season with salt, pepper and a pinch of cayenne. Roast at 400˚, 30 minutes. Smash the potatoes, then roast at 475˚ until crisp, 25 to 30 minutes. Drizzle with 1/4 cup plain yogurt mixed with 1/4 teaspoon each lemon juice and zest and a pinch each of salt and pepper.