Thanksgiving is a time for togetherness... it's an occasion to be spent in the warm and loving company of family, loved ones and friends enjoying turkey roast and pumpkin pies with them. Thanksgiving is also an opportunity to renew the ties that bind us with the ones we love... it is a time for remembering, cherishing and being thankful for all the good things you have been blessed with. So it's time to say 'Happy Thanksgiving'

Wednesday, November 22, 2006

Thanksgiving Mashed And Sweet Potato Recipes

Its time to rush through some last minute grocery shopping, bring out the large pots and pans and start chopping/mashing/ cooking the potatoes and other vegetables for the gala feast about to happen. How about checking out these sweet savoury recipes for the same:

  • Baked Cranberry Stuffed Sweet Potatoes Recipe
  • 8 sweet potatoes, scrubbed
  • 1 cup dried cranberries
  • 4 tablespoons butter, divided use
  • 1 large firm but ripe pear, peeled, cored, and cut into 1/2-inch cubes
  • 1 cup pecans, coarsely chopped
  • 4 teaspoons minced and peeled fresh ginger
  • 4 teaspoons (packed) light brown sugar
  • 2 teaspoons balsamic vinegar
  • 1 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon salt

Preheat oven to 350 degrees. Line baking sheet with foil. Pierce potatoes in several places with fork; place on baking sheet. Bake until potatoes are tender, 55 minutes. Cool slightly. Place cranberries in small bowl; pour hot water over to cover. Let stand 5 minutes to soften. Drain. Melt 2 tablespoons butter in large non-stick skillet over medium-high heat. Add pears and sauté until tender and golden. Stir in cranberries, pecans, ginger, and brown sugar; sauté 1 minute. Mix in 2 teaspoons vinegar and ½ teaspoon salt. Cut off top quarter of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend. Mound cranberry mixture in sweet potatoes.

  • Apricot Glazed Sweet Potatoes


  • 3 pounds Sweet potatoes
  • 1 cup Brown sugar -- packed
  • 1 1/2 tablespoon Cornstarch
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Cinnamon
  • 1 cup apricot puree
  • 1/2 cup hot water
  • 2 tablespoons grated orange peel
  • 2 tablespoons Butter

Peel sweet potatoes. Cook until tender. Drain and cool. Combine sugar, cornstarch, salt and cinnamon in a medium saucepan. Stir in apricot puree, hot water and orange peel. Bring to a full boil stirring constantly. Remove from heat. Stir in butter. Pour over potatoes until glazed. Refrigerate overnight. Bake covered in 375F oven for 25 minutes.

  • Sweet Potato Croquettes


  • 2 cups mashed sweet potatoes, about 4 medium sweet potatoes
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons brown sugar
  • fine dry bread crumbs, plain
  • 1 egg, slightly beaten
  • 1 tablespoon water
  • oil for deep frying

Combine mashed sweet potatoes, butter, salt, pepper, and brown sugar; beat until smooth and well blended. Chill thoroughly. Shape chilled mixture into croquettes. Mix slightly beaten egg with water. Dip sweet potato croquettes into crumbs, then into beaten egg mixture, then in crumbs again.
Fry in hot deep fat, about 370°, until sweet potato croquettes are golden brown. Drain well. Recipe for sweet potato croquettes serves 4.

  • Sweet Potato and Sausage Bake


  • 3 cups cooked and mashed sweet potatoes
  • 1 cup apple sauce
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pound link sausage, cooked and drained

Mix sweet potatoes with applesauce, eggs, salt, cinnamon, and nutmeg. Spoon into a buttered shallow 1 1/2-quart baking dish. Arrange sausage on sweet potato mixture. Bake at 350° for 25 to 30 minutes.Serves 4.

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Mashed Potatoes

  • Crockpot Mashed Potatoes


  • 5 lbs. potatoes, peeled and quartered
  • 2 (3 oz.) pkg. cream cheese, softened
  • 1 cup sour cream
  • 2 tsp. onion powder
  • 1 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. white pepper
  • 2 slightly beaten egg whites
  • 3 Tbsp. Butter

Cook the potatoes in large pot of boiling salted water until they are tender, about 20 minutes. Drain well and return to dry pot. Shake over low heat for about 1 minute. Then mash until there are no lumps.Beat in the cream cheese, sour cream, onion powder, salt, pepper and egg whites. Place potatoes in a greased 9x13" baking dish. Melt butter and drizzle over the potatoes. Cool for 20 minutes, cover and refrigerate up to 3 days. Take potatoes out of refrigerator about 3-1/2 hours before serving time. Place in crockpot. Cover and cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more. 15 servings.

  • Roasted Garlic Mashed Potatoes


  • 6 cloves garlic, peeled
  • 1/4 cup olive oil
  • 7 baking potatoes, peeled and cubed
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/2 teaspoon salt, 1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F.Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown. Boil a pot of lightly salted water. Add potatoes, and cook until tender. Drain, and transfer to a mixing bowl. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

  • Yukon Gold Mashed Potatoes


  • 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
  • 1/2 teaspoon salt
  • 4 Tbsp heavy cream
  • 2 Tbsp butter
  • 1 Tbsp milk
  • Salt and Pepper


Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them. Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Mash the potatoes. Use a strong spoon to beat further adding milk. Salt and pepper to taste. Serves 4.

  • Bacon and Buttermilk Mashed Potatoes


  • 3 slices bacon
  • 2 pounds russet potatoes, peeled and quartered
  • 1/2 cup buttermilk
  • 1 tablespoon fresh chives or scallion tops, chopped

Saute bacon in a heavy nonstick skillet over medium heat 4 to 5 minutes, or until crisp. Transfer to paper towels and drain, reserving 1 1/2 teaspoons drippings. Crumble bacon and set aside. Cook potatoes in a large pot of boiling salted water about 30 minutes, or until very tender. Drain well. Return potatoes to pot. Add buttermilk, reserved bacon and drippings and salt and pepper to taste. Mash and add chives. Serve hot.

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