Friday, November 18, 2005
Spicy Whipped Sweet Potatoes
This recipe, so creamy and delicious, is a great addition to Thanksgiving dinner. For a decorative presentation, serve in a hollowed-out pumpkin, or individually in cleaned-out red peppers. Thanks to MaryAnne Rehbock for sharing her recipe! Serves 4 to 6.
Ingredients:
2 large Red Garnet sweet potatoes, peeled and diced
1/2 large russet potato, peeled and diced
6 T. maple syrup
1 t. salt
1/8 t. cayenne pepper, or to taste
1 T. pure ground chili powder, or to taste
1/2 c. butter, softened
Step-by-step:
1. Simmer potatoes in water for 15 minutes, or until tender. Drain; place in food processor.
2. Add maple syrup, salt, cayenne, and chili powder. Process for 1 minute while adding butter, one tablespoon at a time. Continue processing until smooth.
3. Warm in pan before serving.
Ingredients:
2 large Red Garnet sweet potatoes, peeled and diced
1/2 large russet potato, peeled and diced
6 T. maple syrup
1 t. salt
1/8 t. cayenne pepper, or to taste
1 T. pure ground chili powder, or to taste
1/2 c. butter, softened
Step-by-step:
1. Simmer potatoes in water for 15 minutes, or until tender. Drain; place in food processor.
2. Add maple syrup, salt, cayenne, and chili powder. Process for 1 minute while adding butter, one tablespoon at a time. Continue processing until smooth.
3. Warm in pan before serving.
Labels: side dishes
