Balsamic Mashed Sweet Potatoes
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1360 g
Sweet Potatoes2 tbsps
Balsamic Vinegar (fine-quality)1 tsp
Ground Cinnamon1 cup
Sour Cream (nonfat)Directions:
1
Preheat oven to 425°F
2
With a fork prick sweet potatoes in several places and on a baking sheet bake in middle of oven until very tender, about 1 1/4 hours
3
When potatoes are cool enough to handle, remove skins and discard
4
In a food processor blend potatoes with vinegar and 1/4 teaspoon cinnamon until smooth
5
Transfer potatoes to a bowl and stir in sour cream until combined well
6
Season potatoes with salt and pepper
7
Sweet potatoes may be made 1 day ahead and chilled, covered
8
Reheat sweet potatoes, covered, in a 350°F
9
Oven about 30 minutes
10
Preheat oven to 425°F
11
With a fork prick sweet potatoes in several places and on a baking sheet bake in middle of oven until very tender, about 1 1/4 hours
12
When potatoes are cool enough to handle, remove skins and discard
13
In a food processor blend potatoes with vinegar and 1/4 teaspoon cinnamon until smooth
14
Transfer potatoes to a bowl and stir in sour cream until combined well
15
Season potatoes with salt and pepper
16
Sweet potatoes may be made 1 day ahead and chilled, covered
17
Reheat sweet potatoes, covered, in a 350°F
18
Oven about 30 minutes
19
Serve sweet potatoes sprinkled with remaining 1/4 teaspoon cinnamon
20
Serve sweet potatoes sprinkled with remaining 1/4 teaspoon cinnamon