Whipped Sweet Potatoes Recipe (2024)

FAQs

How do you thicken whipped sweet potatoes? ›

Forget what the mixer chick said, make your mashed sweet potatoes like you would normal mashed potato, then heat up a frying pan/skillet until it's super hot, add a bit of oil or butter as extra lubricant, and throw some mash in it, it will evaporate some moisture and make it thicker, plus give it a slight toasty ...

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.

Sweet potatoes are in the morning glory family, while yams belong to the lily family. Yams aren't as sweet as sweet potatoes, and they are starchier and drier. Their texture and flavor are more similar to potatoes or yuca.

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.

Using a potato ricer or food mill breaks down cooked potatoes without overworking them, and from there you can gently fold in butter and milk for light and airy mashed potatoes, or you can control the level of starch manipulation to produce creamy pommes purée.

Regardless of the technique, remember not to overwork the potatoes. Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.

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.

Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.

Scrub and pat potatoes dry. 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.

Though they can both be part of a healthy diet, sweet potatoes are generally healthier than regular potatoes, partly because of their incredibly high vitamin A content. Sweet potatoes are also lower on the glycemic index, meaning that they are less likely than regular potatoes to make your blood sugar spike.

Which is healthier yams or sweet potatoes? ›

Although both veggies are very close in fiber, protein, vitamin C, and magnesium, sweet potatoes are the healthier option because they are lower in overall calories, lower in carbohydrates, and higher in beta carotene (vitamin A).

Sweet potatoes are known to be high in fiber and have a low glycemic index, which results in a less immediate impact on blood glucose levels. This can help people with diabetes keep their blood sugar levels in check. Sweet potatoes can be: Baked or microwaved.

The reason they are hard in the middle is cook them longer or on a higher temperature. Soaking will not help soften your sweet potato unless you are putting the potato and water in a pot on the stove and cooking it. If your sweet potato is still hard it's not cooked enough.

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

When sweet potatoes are boiled, the temperature doesn't get above 100°C, so this flavour development doesn't happen. The breakdown of starch into simple sugars during baking also helps by creating more substrates for these reactions, leading to a more fragrant and flavoursome result.

If you're making a stacked dessert with whipped cream, and the recipe calls for a particular stabilizer, it's best to use what is recommended. If you must make a substitution, Instant ClearJel is still the best choice, but cornstarch, crème fraîche, mascarpone, and plain yogurt will all work well too.

Add Liquid: Incorporate more liquid into the mashed potatoes. You can use warm milk, cream, or even chicken or vegetable broth. Add a little at a time and mix until you achieve the desired consistency.

Most batches of overwhipped cream can be saved using this easy trick: With the mixer running at low speed, slowly drizzle cold, unwhipped heavy cream into the mixing bowl. Keep adding cream until the broken whipped cream regains its fluffy texture.

If you want to make the whipped cream thicker, you can use cornstarch. Same as whipped cream with gelatin, whipped cream with cornstarch will prevent melting. With cornstarch, homemade cream holds even up to 32C.