WHITE SWEET POTATO RECIPES

Name: Mashed White and Sweet Potatoes with Parsley Butter
Cook time: 30 min
Total time: 50 min
Yield: 8 to 10 servings
Ingredients: 3 pounds red or white potatoes, peeled and cut into large dice; Kosher salt; 2 bay leavesu00A0; 3/4 cup heavy creamu00A0; 1/2 cup sour creamu00A0; 7 tablespoons salted butteru00A0; 1/2 teaspoon dried thymeu00A0; 1/4 teaspoon ground nutmegu00A0; Freshly cracked black pepperu00A0; Two 15-ounce cans sweet potato puree, such as Farmer's Market Organic brandu00A0; 1/4 cup fresh flat-leaf parsley, choppedu00A0

MASHED WHITE AND SWEET POTATOES WITH PARSLEY BUTTER R…

Mashed White and Sweet Potatoes with Parsley Butter R… image

Provided by Trisha Yearwood

Categories side-dish

Total Time 50 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

3 pounds red or white potatoes, peeled and cut into large dice
Kosher salt
2 bay leaves
3/4 cup heavy cream
1/2 cup sour cream
7 tablespoons salted butter
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Freshly cracked black pepper
Two 15-ounce cans sweet potato puree, such as Farmer's Market Organic brand
1/4 cup fresh flat-leaf parsley, chopped

Steps:

Place the potatoes in a large stockpot and cover with water. Generously season the water with salt. Add the bay leaves and place over high heat. Cover, bring to a boil, lower the heat and simmer until the potatoes are tender enough to smash with a fork, 25 to 35 minutes. Drain the potatoes and discard the bay leaves. Return the potatoes to the pot and add the heavy cream, sour cream and 4 tablespoons of the butter. Smash with a potato masher until smooth. Add the thyme, nutmeg and 1/2 teaspoon each salt and pepper. Stir to combine.
Place the sweet potato puree in a pot over medium-high heat. Cover and heat until warmed through, about 4 minutes.
When ready to serve, mound a third of the white potatoes in the center of a serving bowl. Next, mound a third of the sweet potatoes on top of the white potatoes. Repeat this process, alternating between the vegetables, to make white and orange circles. Swirl together to create a marbled effect showing both colors.
In a small pot, melt the remaining 3 tablespoons butter. Combine the butter and parsley. Pour over the potatoes and serve immediately.

SWEET AND WHITE POTATO PANCAKES - BIGOVEN

Sweet and White Potato Pancakes - BigOven image

""

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1/4 c Bread crumbs, plain
Canola Oil for frying
1 Sweet Potato, large grated
2 White Potatoes, large grated
1 sm Onion, minced or grated
3 Eggs beaten
3 tb Parsley, finely chopped
1/4 c Flour, unbleached
Salt and pepper to taste

Steps:

"Place grated potatoes in colander, (both kinds) and press out as much liquid as possible with your hands. Turn into bowl, add remaining ingredients (except frying oil), stirring to combine well. Heat oil in frying pan over medium heat to hot. Drop heapinh tablespoonsful into hot oil. Do not crowd the pan. Cook until golden brown on both sides. About 2 minutes per side. Drain on double thickness of paper toweling. Serve hot. Posted to recipelu-digest by [email protected] (Judy E Ryder) on Feb 09, 1998"

Nutrition Facts : Calories 349 calories, FatContent 19.4481 g, CarbohydrateContent 16.86265 g, CholesterolContent 793.125 mg, FiberContent 0.81900000333786 g, ProteinContent 26.1796 g, SaturatedFatContent 5.989895 g, ServingSize 1 1 Serving (209g), SodiumContent 403.878 mg, SugarContent 16.0436499966621 g, TransFatContent 3.290335 g

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1. Preheat the oven to 180ºC/350ºF/gas 4.
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""
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"Place grated potatoes in colander, (both kinds) and press out as much liquid as possible with your hands. Turn into bowl, add remaining ingredients (except frying oil), stirring to combine well. Heat oil in frying pan over medium heat to hot. Drop heapinh tablespoonsful into hot oil. Do not crowd the pan. Cook until golden brown on both sides. About 2 minutes per side. Drain on double thickness of paper toweling. Serve hot. Posted to recipelu-digest by [email protected] (Judy E Ryder) on Feb 09, 1998"

See details

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See details

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See details

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See details

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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
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4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
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8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.

See details

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