Best Sweet Potatoes With Whipping Cream Recipes

WHIPPED SWEET POTATOES

Steps:

• Slice sweet potatoes into chunks. Place them in a large pot with cold water and let it come to a boil. Once the water is boiling, reduce the heat to medium-high. Cook for 20-30 more minutes, or until the sweet potatoes are fork-tender.
• Drain the water and return the potatoes back the pot. Add the butter, heavy cream, salt, pepper, vanilla, and nutmeg. Whip the mixture with a food processor, hand mixer, stand mixer, immersion blender, masher, or a fork.
• Serve and enjoy!

PAULA DEEN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, whisk together mashed sweet potatoes, brown sugar, beaten eggs, cream, cinnamon, and salt until well-combined. Transfer mixture into an 11x7-inch baking dish.
• Bake the dish for 45 to 55 minutes or until set. Top with marshmallows and pecans and bake for 10 more minutes.
• Let the casserole rest for 10 minutes before slicing. Serve and enjoy!

SWEET POTATO PONE WITH EGGNOG WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray.
• Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream.
• Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.

MAPLE-WHIPPED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.

WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

SWEET POTATOES WITH WHIPPING CREAM

Steps:

• Place cut sweet potatoes in an oven safe casserole dish.
• Mix sugar, cinnamon and salt; pour over sweet potatoes.
• Pour whipping cream over potatoes, pressing potatoes down into cream.
• Bake at 350 degrees for 1 hour, occasionally pushing potatoes down into cream.