Marbled Mashed Sweet Potatoes

Marbled Mashed Sweet Potatoes might be a good recipe to expand your side dish recipe box. For 88 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 14g of fat, and a total of 238 calories. This recipe serves 8. If you have light brown sugar, butter, sweet potatoes, and a few other ingredients on hand, you can make it. 349 people have made this recipe and would make it again. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 71%. Mashed Sweet Potatoes, Mashed Sweet Potatoes, and Mashed Sweet Potatoes are very similar to this recipe.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl. Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper. Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.) Photograph by Chris Court

 

Step by step:

1. Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch.

2. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes.

3. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.

4. Divide the butter between the 2 bowls.

5. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper.

6. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.

7. Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)

8. Photograph by Chris Court

Nutrition Information:

covered percent of daily need