Sweet Potato + Jalapeño Mash

Need a gluten free, lacto ovo vegetarian, and primal side dish? Sweet Potato + Jalapeño Mash could be an amazing recipe to try. This recipe makes 6 servings with 258 calories, 3g of protein, and 13g of fat each. For 77 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 195 people were glad they tried this recipe. Head to the store and pick up heavy cream, sweet potatoes, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Simply Scratch. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is pretty good. Sweet Potato Mash, Sweet Potato Mash, and Speckled Sweet Potato Mash are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

1/2 cup Heavy Cream

1 large Jalapeño Pepper

1/2 teaspoon Kosher Salt

1 tablespoon Pure Maple Syrup

3 tablespoons (salted) Butter

4 medium Sweet Potatoes, scrubbed

Equipment:

knife

oven

plastic wrap

grill

stove

bowl

spatula

sauce pan

Cooking instruction summary:

Preheat your oven to 375 degrees, and bake the sweet potatoes until they can be easily pierced by a knife. Let them cool slightly so they're safe to handle and peel the skins off and discard.While the sweet potatoes bake. Char the jalapeño on the grill or open flame of a gas stove until blistered and charred. Pop the pepper into a bowl and cover tightly with plastic wrap for 10 or so minutes. Peel the skin off of the jalapeño, remove the ribs and seeds and dice small.In a large bowl add in the peeled sweet potatoes and mash. Add in the three tablespoons of butter, 1 tablespoon of maple syrup and the 1/2 teaspoon of kosher salt. Mash until desired texture is achieved. Add in the cream and using a rubber spatula, slowly blend until incorporated. Add in the diced jalapeño, stir. Add to a saucepan to heat until piping hot and serve.

 

Step by step:


1. Preheat your oven to 375 degrees, and bake the sweet potatoes until they can be easily pierced by a knife.

2. Let them cool slightly so they're safe to handle and peel the skins off and discard.While the sweet potatoes bake. Char the jalapeño on the grill or open flame of a gas stove until blistered and charred. Pop the pepper into a bowl and cover tightly with plastic wrap for 10 or so minutes. Peel the skin off of the jalapeño, remove the ribs and seeds and dice small.In a large bowl add in the peeled sweet potatoes and mash.

3. Add in the three tablespoons of butter, 1 tablespoon of maple syrup and the 1/2 teaspoon of kosher salt. Mash until desired texture is achieved.

4. Add in the cream and using a rubber spatula, slowly blend until incorporated.

5. Add in the diced jalapeño, stir.

6. Add to a saucepan to heat until piping hot and serve.


Nutrition Information:

Quickview
257k Calories
2g Protein
13g Total Fat
33g Carbs
5% Health Score
Limit These
Calories
257k
13%

Fat
13g
20%

  Saturated Fat
8g
51%

Carbohydrates
33g
11%

  Sugar
8g
9%

Cholesterol
42mg
14%

Sodium
334mg
15%

Get Enough Of These
Protein
2g
6%

Vitamin A
21866IU
437%

Manganese
0.47mg
23%

Fiber
4g
18%

Vitamin B6
0.33mg
17%

Potassium
537mg
15%

Vitamin B5
1mg
13%

Copper
0.23mg
12%

Magnesium
40mg
10%

Vitamin B2
0.16mg
9%

Phosphorus
85mg
9%

Vitamin B1
0.13mg
8%

Vitamin C
6mg
8%

Calcium
63mg
6%

Vitamin E
0.85mg
6%

Iron
0.94mg
5%

Folate
18µg
5%

Vitamin B3
0.88mg
4%

Vitamin K
4µg
4%

Zinc
0.53mg
4%

Vitamin D
0.24µg
2%

Selenium
1µg
2%

covered percent of daily need
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