Mashed Purple Sweet Potatoes With Butter Herb Sauce

Mashed Purple Sweet Potatoes With Butter Herb Sauce Turn off the heat and set aside. drain the potatoes once they’re tender and return them to the pot. add the milk, salt and pepper and mash until creamy. pour in most of the herb butter sauce reserving some for serving and stir into the mashed purple potatoes. serve hot with the remaining sauce and garnish with flaky sea salt. Add water to the pot until the sweet potatoes are just covered. place the pot over high heat and bring to a boil. place the lid on and reduce the heat to a high simmer. simmer the potatoes for 15 minutes or until a fork easily pierces the potatoes. drain the potatoes and return them to the warm pot.

Mashed Purple Sweet Potatoes With Butter Herb Sauce Step 1. set one quart of salted water to boil (image 1), then carefully wash (image 2) and chop the potatoes (optionally peel them beforehand) (image 3) into ½" pieces of roughly the same size (image 4). step 2. once the water is at a roiling boil (image 5), add the potatoes and lightly boil them with the lid slightly askew for roughly 15 20. Bring the pot to a boil then reduce the heat and simmer for 10 15 minutes, until they are very tender. 1 ½ lb purple sweet potatoes. melt the butter in a small frying pan over medium heat. swirl the pan a few times while the butter browns. when the foam subsides, remove the pan from the heat and add the sesame oil. While the potatoes are boiling add 4 tbsp. of unsalted butter to a small sauce pan. heat the pan to medium low and slowly melt the butter. as the butter is melting add 2 cloves of garlic, 4 5 sprigs of fresh thyme (or herb of choice), and ½ tsp. garlic powder. cook until the butter is melted and fragrant. Boil potatoes until fork tender, 20 to 25 minutes. drain potatoes and place back into the pot. add cream, butter and a pinch of salt and mash with a potato masher or with an electric hand mixer until desired consistency has been achieved. stir in maple syrup, cinnamon and cardamom. season with salt to taste.

Mashed Purple Sweet Potatoes With Maple Pecans Thyme Love While the potatoes are boiling add 4 tbsp. of unsalted butter to a small sauce pan. heat the pan to medium low and slowly melt the butter. as the butter is melting add 2 cloves of garlic, 4 5 sprigs of fresh thyme (or herb of choice), and ½ tsp. garlic powder. cook until the butter is melted and fragrant. Boil potatoes until fork tender, 20 to 25 minutes. drain potatoes and place back into the pot. add cream, butter and a pinch of salt and mash with a potato masher or with an electric hand mixer until desired consistency has been achieved. stir in maple syrup, cinnamon and cardamom. season with salt to taste. Wash and peel the sweet potatoes. cut into 3 inch pieces. to a large pot or dutch oven, add the potatoes and enough water to cover them by about 1 inch. bring the contents of the pot to a boil. reduce to medium low and cook for about 15 20 minutes or until easily pierced with a fork. Instructions. wash, peel, and chop the purple sweet potatoes. place the purple sweet potatoes into a large pot and cover with water. allow the potatoes to cook and boil in the water for about 15 20 minutes until they are fork tender. drain the potatoes and then return to the pot. add in warm oat milk and vegan butter.