The key to making light, creamy, smooth sweet potatoes in a mixer is heat. Make sure to scoop the potatoes when they are just out of the oven and whip while they are hot, hot, hot and you’ll have a great texture. Just make sure to use an oven mitt or kitchen towel to hold the hot potatoes.
Creamy Whipped Sweet Potatoes with Cardamom and Quince Jelly
Servings
8 Servings
Ingredients
- 6 large sweet potatoes about 3-½ lbs.
- 2 teaspoons kosher salt divided
- ¼ teaspoon freshly ground white pepper
- 1 tablespoon vanilla bean paste
- ¼ teaspoon ground cardamom
- ⅔ cup quince jelly [See Kitchen Tip]
- ¼ cup coconut cream
Instructions
- 1) Preheat oven to 425F. Line a rimmed baking sheet with 2 layers of aluminum foil and a spritz of nonstick vegetable oil spray. Wash the potatoes, and while wet, sprinkle with 1 teaspoon of the salt. Place on the baking sheet and bake for 55 to 60 minutes, until cooked through and very soft. 2) Carefully scoop the hot potato filling into the bowl of a stand mixer. Add the remaining salt, the pepper, vanilla bean paste, ground cardamom and preserves and mix at low speed, working up to medium-high, until the potatoes are whipped and smooth, about 10 minutes, stopping to scrape down the bowl as needed. Add the coconut cream a bit at a time and continue to blend until fully incorporated, about another 5 minutes. 3) Adjust the seasoning with salt and pepper. Serve immediately, or store in a covered container and refrigerate for up to 1 day. Reheat to serve.
- Kitchen tips: 1) If you have a potato ricer or a food mill, use it now! It works every time, flawlessly. They are two of my essential kitchen tools. They key to all of this is two fold – make sure the potatoes are fully cooked and mash, whip or mill it while the potatoes are hot. PLEASE- DO NOT use a food processor or blender for any potatoes- you will end up with mucky slushy potatoes. 2) Quince jelly can be found at specialty stores, online, and at health food stores. You can use preserves or jam and you’ll end up with yummy chunks of sweet quince. 3) If you are watching your sugar intake, you can cut the jelly down to ½ cup and maintain the flavor. 4) Garnet sweet potatoes make the sweetest version. If you find actual african yams (they almost always mislabeled) , this is not going to be smooth or as sweet but it is delicious too.
All great questions. Vanilla bean paste is available on whole foods and many well stocked groceries tires. It is made by a few companies, particularly Neilson-Massey, but there are others- also at Walnut in the natural section. If you can’t hold of it, you can substitute the scraped beans of one fat vanilla pod( Tahitian if you can get it) and one tablespoon of dark agave, maple syrup or even light corn syrup. Each will bring a slightly different taste , but all will be yummy. As to coconut, you can substitute a non hydrogenated pareve margarine. I like Earth Balance. Again, this will alter the taste just a bit. Hope it work for you and keep those sweet potatoes hot when you whip them! Let me know what you did and how it works out. Shana Tova, Tami
Vanilla bean paste? Where can you buy that or how do you make it?
And if you are allergic to coconut, what can you use in lieu of coconut cream?