THE CREAMIEST MASHED SWEET POTATOES WITH CARAMELIZED ONION

This is the most perfect creamiest mashed sweet potato. Best as a side dish to steak, duck or grilled prawns.

This is the most perfect mashed sweet potato. Very simple recipe. It has a very full, creamy flavor. That’s because we don’t boil sweet potato in a lot of water, but stew them under a lid. Perfect with caramelized onions. 

Substitutions. How to make vegan mashed sweet potatoes? You can use vegetable oil instead of butter, and you can also replace heavy cream with coconut cream. This will make your mashed potato vegan.

You can also fry the onions without honey.

Sweet potato purée make for the great side dish to baked duck leg, roasted duck or goose fillet, chicken, steak or grilled prawns.


Mashed Sweet Potatoes with Heavy Cream and Caramelized Onions

Recipe

mashed sweet potato and caramelized onions
Mashed sweet potato
PREP TIME COOK TIME MAKES
5 minutes 25 minutes 2 servings

INGREDIENTS (serves 2)

For mashed sweet potato:

  • 1 sweet potato (330 g, 11½ oz)
  • 20 g (1 tbsp) butter
  • 60 ml (2 fl oz) of thin cream 10-20% fat
  • 2 tsp balsamic vinegar
  • 60 ml (2 fl oz) water

For caramelized onions:

  • 1 large red onion (180 g)
  • 10 g (1 tbsp) butter
  • 20 g (½ tbsp) vegetable oil
  • 2 tsp honey
  • 1 tbsp balsamic vinegar
  • 1 Chinese anise star (badian)
  • 1 pinch of cinnamon

INSTRUCTIONS

  1. Caramelized onions. Peel the onion and cut into half rings. Add vegetable oil to a skillet, add butter and onion. Fry over very low heat, stirring until soft. 10-12 minutes. 
  2. Add honey, Chinese anise, cinnamon, and salt. Cook for another 7-8 minutes until golden. Stir frequently. Add the vinegar. Cook for another 3 minutes.
  3. Mashed sweet potato. Peel the sweet potato and cut into small pieces. Put it in a small saucepan with a thick bottom, add the oil. 
  4. Cover with the lid and place over very low heat. Cook until the sweet potato are lightly toasted, about 10 minutes.
  5. As soon as the yams begin to change color, pour in 60 ml (2 fl oz) of water. Salt and cover with a lid. Cook over very low heat, stirring, until sweet potato are soft. Check readiness with a toothpick. 
  6. Pour in the vinegar and cream. Increase the fire. Stirring the sweet potato with a spoon, keep on the heat until the cream is hot, 10-15 seconds. 
  7. Mash the sweet potato. Use a potato masher.

For an ultra smooth texture, you will want to use can a hand blender or food processor.

  1. Taste, add salt if necessary. Place the mashed sweet potato on a plate, top with caramelized onions. 
  2. Drizzle with the oil in which the onions were fried.

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What to Cook This Week?

CREAMY PUMPKIN RICE PUDDING

So bright and creamy! It’s like crème brulee! Pumpkin adds amazing color and flavor to this classic rice pudding.

So bright and creamy! It’s like crème brulee! Pumpkin adds amazing color and flavor to this classic rice pudding. You can use good thick coconut cream, just don’t get coconut milk. For some reason, there many low-quality varieties among the coconut cream on supermarket shelves.

You can have this wonderful pumpkin and rice pudding not only for dessert, but also for breakfast. And if you don’t want to bother with fresh pumpkin, you can use canned. Any round rice will do. For example, rice for risotto, Carnaroli, or Arborio. By the way, if you don’t mind alcohol, add 1 tbsp brandy or Calvados right after you take the pudding off the fire, it gives an amazing flavor.

Creamy Pumpkin Rice Pudding

Recipe

Creamy Pumpkin Rice Pudding
PREP TIME COOK TIME MAKES
5 minutes 40 minutes 3-4 servings

INGREDIENTS (serves 2)

  • 400 g (14 oz) pumpkin
  • 50 g (2 oz) round rice
  • 250 ml (8½ fl oz) cream 20-30% fat (or coconut cream)
  • 30 g (1 oz) sugar
  • 3 large or 4 small yolks
  • ½ tsp natural vanilla sugar
  • 1 pinch of salt

INSTRUCTIONS

  1. Peel the pumpkin and cut into small pieces.

Choose a sauté pan that usually has the least amount of food sticking to it, or get one with a nonstick coating.

  1. Put the pumpkin, rice, sugar, vanilla sugar, salt, and cream in a saucepan. Place on a burner, bring to a boil, and simmer on low heat for 10 minutes, covered.
  1. Remove the lid and simmer for another 15 minutes, stirring occasionally. Crush the pumpkin chunks with a potato masher.
  1. Meanwhile, in a bowl, whisk the yolks into a thick creamy mass with a mixer. This takes 4-5 minutes.
  1. In batches, continuing to whisk, add the pumpkin-rice pudding to the yolks in the bowl. Not the other way around!

  1. Transfer the pudding back to the pot and return it to the burner. Cook, stirring constantly, over low heat until thickened, 2-2.5 minutes. Do not overheat, or the yolk will curdle.
  1. Remove from the heat and immediately pour into molds. Cool in the refrigerator.
  1. If you have a Culinary Cooking Torch: Sprinkle with sugar and caramelize with a cooking torch before serving. Serve immediately after caramelization, otherwise the sugar crust will become soft.

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New Recipe

BAKED EGGPLANT WITH TAHINI

The eggplant is baked in the oven until tender and creamy. You can serve it plain, with olive oil and balsamic vinegar, pesto or salsa verde. Also with hummus or Greek yogurt.

The eggplant is baked in the oven until tender and creamy. You can serve it plain, with olive oil and balsamic vinegar, pesto or salsa verde. Also with hummus or Greek yogurt. A perfect standalone dish or side dish for steak or lamb. Don’t skip the salting step. It brings extra moisture out of the eggplants. The flesh is creamy, not watery, and not at all like a sponge.

The eggplant is baked in the oven until tender and creamy. You can serve it plain, with olive oil and balsamic vinegar, pesto or salsa verde. Also with hummus or Greek yogurt.

If you love baked eggplant and tahini like I do, try this Baba Ganoush Salad recipe.

Baked Eggplant with Tahini

Recipe

PREP TIME COOK TIME MAKES
30 minutes 50-55 minutes 2 servings

INGREDIENTS (serves 2)

  • 2 eggplants
  • 90 g (6 tbsp) tahini
  • 1 clove garlic
  • 2 pinches of ground coriander
  • 1½ tbsp lemon juice
  • 2 tbsp olive oil

To serve:

  • ½ chili pepper
  • 1 cup cilantro
  • 2 pinches of ground paprika
  • ½ sweet red onion

INSTRUCTIONS

  1. Cut the eggplants lengthwise into halves. With a sharp thin knife, make cuts in the flesh. Don’t cut through the skin.
  2. Slightly open the cuts and add salt. Leave it for 20-30 minutes. This will draw out the excess moisture and the eggplant won’t be mushy. This will draw out the excess moisture and the eggplant will be creamy and won’t be like a sponge.
  3. Preheat the oven to 220°C / 485°F
  4. Turn each eggplant half upside down and squeeze lightly over the sink. Blot with paper towels. Drizzle olive oil on the cut side.
  5. Line a baking tray with parchment paper. Place the eggplant halves cut side down and bake for 30-40 minutes until soft. 
Baked eggplant with tahini
  1. In the meantime, prepare the tahini. Mix together the tahini, pressed garlic, 1 tbsp lemon juice, and a pinch of salt. Gradually add cold water. I added 60 ml of water (4 tbsp). It all depends on the concentration of the tahini. Stir until it is the consistency of sour cream.
  2. Take the eggplants out of the oven. Cool slightly for 10-15 minutes. Drizzle with lemon juice (use ⅙ part of a lemon or ½ tbsp lemon juice) and olive oil (1 tbsp).
  3. Pour 2-3 tbsp of the tahini onto a plate. Place the two eggplant halves, sprinkle with paprika. Lay out the onions, chili rings, and cilantro leaves.

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What to Cook This Week?

AROMATIC BAKED FIGS FOR A CHEESE PLATE

You get magical aromatic soft and sweet figs. And what great juice it releases during baking. This recipe really saves the day when your figs are, to put it mildly, so-so.

This recipe really saves the day when your figs are, to put it mildly, so-so. For example, slightly dried out, not sweet, or a little unripe. And you get magical aromatic soft and sweet figs. And what great juice it releases during baking. This fabulous, wonderfully aromatic sauce is also wonderful to dip a piece of cheese in. Brie, Camembert, soft goat cheese, and ricotta go well with baked figs.

Baked figs with honey thyme and cinnamon for a cheese plate

Recipe

Baked figs with honey
PREP TIME COOK TIME MAKES
2 minutes 10-12 minutes 2 servings

INGREDIENTS (serves 2)

  • 10 figs
  • 1 tbsp (20 g) butter
  • 1⅓ tbsp (30 g) honey
  • 1 tbsp (15 g) lemon juice
  • 1 small pinch of cinnamon
  • 1 small pinch of salt
  • A sprig of thyme
  • 1 tbsp almonds for serving

INSTRUCTIONS

  1. Preheat the oven to 210°C / 410°F. 
  2. Put butter, honey, and lemon juice in a baking dish. Add salt, cinnamon, and thyme leaves. Place in the oven for 5-7 minutes until the butter is melted. 
  3. Cut the figs into halves and place them in the baking dish with the cut side down. Using a cooking brush, butter the figs on top. Bake for 5 minutes.
  4. Transfer the figs to a deep bowl and pour the rich sauce over top. Roast the almonds in a dry pan, chop with a knife and sprinkle on top. Serve with cheese.

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What to Cook This Week?

ISRAELI RED CABBAGE SALAD

It’s simple and so delicious. This salad is sold in small containers in Israel, but it’s super easy to make at home. I like to eat it right away while it’s still crispy, but if you want it to be like the store-bought version, leave it in the fridge for at least 1-2 hours. Then […]

It’s simple and so delicious. This salad is sold in small containers in Israel, but it’s super easy to make at home. I like to eat it right away while it’s still crispy, but if you want it to be like the store-bought version, leave it in the fridge for at least 1-2 hours. Then the salad will be soft and creamy. I also like to add a teaspoon of Dijon mustard sometimes. So try it sometime, too. It’s also important to slice the cabbage thinly. 

The classic salad recipe is made with mayonnaise only, but to reduce the calories, you can use half mayonnaise, half Greek yogurt. 

It’s the perfect accompaniment (instead of a side dish) to Duck legs or roast duck or Goose fillets, Baked Chicken, sausages, or a burger.

Israeli Red Cabbage Salad

Recipe

PREP TIME COOK TIME MAKES
5 minutes 5 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 (400 g, 14 oz) small head of cabbage
  • 1 tbsp wine vinegar (or lemon juice)
  • 2 tsp sugar
  • ½ tsp salt
  • 4 tbsp mayonnaise

INSTRUCTIONS

  1. Remove the top thin and withered leaves from the cabbage. Cut it into two pieces. Finely chop the cabbage.

If you are not sure of your skills, it is better to use a chopper or a wide vegetable slicer. Cut the cabbage into 2 pieces and simply cut the cabbage with a vegetable slicer from the cut side.

  1. Add sugar, salt, and wine vinegar to the cabbage. Mix and gently squeeze with your hands. 
  2. Add the mayonnaise. Start with 2 tbsp. Mix. If not enough, add more. If you want a soft salad, leave it in the fridge for at least 1-2 hours.

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What to Cook This Week?

PUMPKIN PORRIDGE

Ideal and comforting food for fall or winter. The leaves are changing color and you want something warm. This porridge is thick and very creamy. Because we stew the pumpkin in a bit of water. It’s an ideal breakfast or lunch snack. Pumpkin porridge is very popular in Ukraine. It’s eaten as a dessert or […]

Ideal and comforting food for fall or winter. The leaves are changing color and you want something warm. This porridge is thick and very creamy. Because we stew the pumpkin in a bit of water. It’s an ideal breakfast or lunch snack.

Pumpkin porridge is very popular in Ukraine. It’s eaten as a dessert or for breakfast. Grandma made it for me in my childhood and it was one of my favorite dishes. Previously, for some reason, only large, slightly flattened pumpkins were sold here. They were cut into pieces at the market, because no one wanted to lug a whole pumpkin home, and they couldn’t even. But you could see the color right away. If you have the opportunity to choose, pick a bright pumpkin. I have the Hokkaido variety. It has firm flesh and a slightly nutty flavor.

Sugar is usually added to porridge, but I prefer not to use it at all or add a spoonful of honey or maple syrup on top when serving. If you eat sugar and like sweets, add 2-3 tbsp of sugar when you pour in the cream.

Use round rice. Arborio or Carnaroli rice are also perfect for porridge.

You can take 29-oz can 100% puree pumpkin and replace the regular cream with coconut. Just choose heavy coconut cream, not milk.

I hope you enjoy my recipe! It will make you feel warm and cozy.

Pumpkin Rice Porridge. Thick and creamy

Recipe

Pumpkin Rice Porridge
Pumpkin porridge
PREP TIME COOK TIME MAKES
2 minutes 30 minutes 2-3 servings

INGREDIENTS (serves 2-3)

  • 700 g (1 lb 9 oz) pumpkin (or 29-oz can 100% pumpkin pure)
  • 60 g (2 oz) rice
  • 80 g (3 oz, 5½ tbsp) cream 10% (or coconut cream)
  • 200 ml (7 fl oz) water
  • 20 g (1 tbsp) butter
  • Pinch of cinnamon
  • 1 sprig of thyme
  • Very small dash of nutmeg
  • Pinch of salt
  • Sugar or honey

INSTRUCTIONS

  1. Peel the pumpkin, remove the seeds and the soft fibrous part under the seeds. Cut into small pieces.
  1. Place pumpkin and rice in a saucepan and cover with cold water. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes. Open the lid periodically and stir (about every 4-5 minutes).
  2. Pour in the cream, add the butter, cinnamon, thyme, salt and just a little nutmeg. Just rub the nutmeg on a fine grater over the porridge 3-4 times. Cook, stirring for another 5-7 minutes.

If you want to add sugar, add 2-3 tbsp of sugar when you pour in the cream.

  1. Use a potato masher to mash the porridge a little.

If you want a completely homogeneous texture, blend the porridge with an immersion blender.

  1. Serve with honey, maple syrup, chopped almonds, pecans, pine nuts, or cashews.

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More Fall Recipes

What to Cook This Week?

Zucchini Cookies

Zucchini Cookies are a surprising way to use up your summer zucchini harvest! These sweet cookies are a bit cakey and infused with plenty of lemon for a bright citrus flavor. I cannot garden to save my life. Seriously, I kill mint. Those of you who garden know that mint is often deemed “unkillable,” if …

The post Zucchini Cookies appeared first on My Baking Addiction.

Zucchini Cookies are a surprising way to use up your summer zucchini harvest! These sweet cookies are a bit cakey and infused with plenty of lemon for a bright citrus flavor.

Two white plates on a marble countertop, each holding two zucchini cookies

I cannot garden to save my life. Seriously, I kill mint. Those of you who garden know that mint is often deemed “unkillable,” if that’s even a word. 

Mint is definitely not unkillable. I‘ve killed it – several times. 

But for some reason I always think my black thumb will turn a pretty shade of green every single spring – that I’ll miraculously transform into some kind of amazing farmer. 

Well, folks that doesn’t happen – ever.

So despite my best efforts year after year, I’m pretty much gardenless and have to rely on veggies from our friends or the farmers market.

Thankfully, I still always end up with plenty of zucchini because it seems to grow like mint for everyone but me.

(more…)

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Greek Orzo Salad

Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken. INTRO WHAT IS ORZO If you’ve ever eaten orzo at a restaurant, you might think it’s a type of rice …

The post Greek Orzo Salad appeared first on My Baking Addiction.

Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken.

White plate of greek orzo salad garnished with wedges of lemon

INTRO

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Lemon and Herb White Bean Hummus

Say hello to the perfect spring dip: Lemon & Herb White Bean Hummus. It’s creamy, bright, and lemony with a hint of garlic and dill, and requires just 7 wholesome ingredients and 10 minutes to make. The perfect dip or spread for sandwiches, veggies…

Lemon and Herb White Bean Hummus

Say hello to the perfect spring dip: Lemon & Herb White Bean Hummus. It’s creamy, bright, and lemony with a hint of garlic and dill, and requires just 7 wholesome ingredients and 10 minutes to make. The perfect dip or spread for sandwiches, veggies, Buddha Bowls, and more! Let us show you how it’s done.

Origins of Hummus

Like many foods, the exact origin of hummus is debated. But it’s believed that the first recipes appeared in 13th-century cookbooks (source).

Lemon and Herb White Bean Hummus from Minimalist Baker →

Vegetable Frittata

Let’s crack a couple eggs…it’s Vegetable Frittata time! I love this protein-packed breakfast. I’ve loaded this easy frittata with veggies and perfectly-melted cheese for a savory breakfast that keeps you full until lunchtime! Th…

Let’s crack a couple eggs…it’s Vegetable Frittata time! I love this protein-packed breakfast. I’ve loaded this easy frittata with veggies and perfectly-melted cheese for a savory breakfast that keeps you full until lunchtime! This is a really easy meal to make and have on hand for the rest of the week (my favorite!) or to…

The post Vegetable Frittata appeared first on Two Peas & Their Pod.