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:
covered percent of daily need
