Vegan Mashed Sweet Potatoes Recipe - Real + Vibrant (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.

What can I do if my mashed sweet potatoes are too runny? If the mixture is too runny, cook it on low heat for a few minutes to evaporate some moisture, or add a bit more mashed sweet potato to thicken it up.

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 . Actually sweet potatoes can be mashed without using marjorine or butter. Mashing without the use of butter or marjorine will make it thicker.

The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes.

Bake, don't boil

It intensifies their flavor and creates a richer taste compared to boiling, which can result in a watered-down, bland flavor. As the oven temperature rises (when baking), the molecular structure of the sugar molecules in the sweet potatoes begins to change.

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.

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.

Flour, cornstarch and even powdered milk can thicken mashed potatoes quickly. Gradually stir a teaspoon of one of these commonly found thickening agents into your mashed potatoes until you reach the desired thickness — start with a teaspoon, and you can always add more if needed.

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.

Start with fresh sweet potatoes that lack obvious blemishes or soft spots. Store them in a cool, dark place with plenty of ventilation away from a heat source. I keep mine in a breathable bin at the bottom of my pantry, where they'll last about two weeks.

Why did my mashed potatoes turn out sweet? ›

In this case the starches within the potato convert to sugar and this affects the cooking chemistry, and results in the sweet flavor you describe. To recondition, store cold-impacted, unwashed potatoes in an ambient (room temperature) area, protected from light. Such as inside a cupboard or in a pantry.

However, our favorite way to pretreat sweet potatoes is to bake them! Baking your sweet potatoes in the oven at 350ºF (177ºC) for about 20 minutes and then fully dehydrating them will yield a much better flavor and texture when they are rehydrated.

There's just something about those velvety smooth, luxuriantly creamy, full-flavored mashed potatoes that have most homemade versions beat beyond comparison. As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat.

Soaking and/or rinsing the potatoes can help you modify the amount of starch that remains on them. Cutting potatoes into smaller pieces before cooking and rinsing them under cold water will wash away much of the excess starch.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

The best (and most popular) way to keep cut potatoes from turning brown is to completely submerge them in a bowl of water. Store the water-covered potatoes in a bowl in the refrigerator until you're ready to use them, up to one day in advance.

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

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.

For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled.