True Food Kitchen Sweet Potato Hash: My Copycat Recipe (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.

Scrub before peeling to remove any dirt or bacteria on the skin. Completely dry potatoes before peeling.

Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours. Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.

Boiling may actually retain most of the antioxidant power of sweet potatoes, compared to roasting and steaming. If we compare baking to boiling microscopically, boiling helps thin out the cell walls and gelatinize the starch, which may enhance the bioavailability of nutrients.

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

If you just want them lumpier, that's just a matter of less mashing and less moisture - whether in the form of butter, yogurt or milk. 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 .

How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid, that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

Yes, sweet potato skins are totally edible, so put the peeler down and step away from the tuber. Find out why you should be eating sweet potato skin. Alex Loh is EatingWell's associate food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience.

Baking Soda – boiling the potatoes in baking soda draws out the starch and allows the outside to get brown and crispy. Sweet Potatoes – yams work fine too. Extra Virgin Olive Oil – gets infused with rosemary and garlic and is the key to getting that crispy exterior.

How do you make Patti Labelle sweet potatoes? ›

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.

If I'm planning to, I rub the sweet potatoes in a small amount of olive oil before baking to crisp them up and add extra flavor. After baking, let the potatoes cool slightly, split the tops open, and dot with butter that will melt from the residual heat. Season with a little salt and pepper, and you're ready to go.

Freeze Time for Sweeter Sweet Potatoes

So if you want a sweet, sweet potato, you have to cook it until it reaches 135–170°F (57–77°C). And you want to keep sweet potatoes in that range for as long as possible. That will maximize how sweet the potatoes taste.

Despite their sweet taste, these potatoes have an intermediate glycemic index (GI) level, meaning they are digested and absorbed fairly slowly, leading to a more gradual increase in blood sugar levels. But, a lot of these benefits, including nutrients and taste, can be lost by boiling sweet potatoes.

While all sweet potatoes contain vitamin A, the orange variety has substantially more of it. Beta-carotene and vitamin C help regulate your immune system and boost your body's natural protection against infections.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

To avoid stringy potatoes, look for short, plump sweet potatoes instead of long skinny ones (and don't buy the biggest sweet potatoes available).