Tom's Whipped Sweet Potatoes with Raspberry Swirl | Celia's Gourmet Foods Cookbook

Tom's Whipped Sweet Potatoes with Raspberry Swirl

VEGETABLES 70 Last Update: Dec 29, 2019 Created: Dec 29, 2019
Tom's Whipped Sweet Potatoes with Raspberry Swirl
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Tom's Whipped Sweet Potatoes with Raspberry Swirl

Ingredients

Directions

  1. Preheat oven to 400°F. Toss sweet potatoes and oil together until evenly coated on a large rimmed baking sheet. Cover tightly with foil. Roast until sweet potatoes are very tender, about 45 minutes.
  2. Meanwhile, bring raspberries, vinegar, brown sugar and water to a simmer in a nonreactive medium saucepan over medium heat. Cook, stirring often, until the raspberries are soft and their juices are slightly thickened, about 10 minutes. Purée in a blender. Strain through a fine mesh sieve into a bowl. You should have 3/4 cup raspberry purée; simmer over medium heat to reduce, if needed.
  3. Transfer sweet potatoes to a large bowl. Add butter, maple syrup and 1/2 cup raspberry purée; reserve remaining purée. Whip with an electric mixer on high speed until smooth. Season lightly with salt.
  4. To serve, transfer to a warm serving bowl. Drizzle with the remaining raspberry puree. Serve hot

Tom's Whipped Sweet Potatoes with Raspberry Swirl



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Tom's Whipped Sweet Potatoes with Raspberry Swirl

Ingredients

Directions

  1. Preheat oven to 400°F. Toss sweet potatoes and oil together until evenly coated on a large rimmed baking sheet. Cover tightly with foil. Roast until sweet potatoes are very tender, about 45 minutes.
  2. Meanwhile, bring raspberries, vinegar, brown sugar and water to a simmer in a nonreactive medium saucepan over medium heat. Cook, stirring often, until the raspberries are soft and their juices are slightly thickened, about 10 minutes. Purée in a blender. Strain through a fine mesh sieve into a bowl. You should have 3/4 cup raspberry purée; simmer over medium heat to reduce, if needed.
  3. Transfer sweet potatoes to a large bowl. Add butter, maple syrup and 1/2 cup raspberry purée; reserve remaining purée. Whip with an electric mixer on high speed until smooth. Season lightly with salt.
  4. To serve, transfer to a warm serving bowl. Drizzle with the remaining raspberry puree. Serve hot

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