Photo: Victor ProtasioThe actress and star of YouTube lifestyle seriesTia Mowry’s Quick Fixgives the traditional mash a tasty fall twistTia Mowry’s Garlic Mashed Sweet Potatoes with Bacon5 lbs. sweet potatoes2 small garlic heads, about 2½ in. in diameter1 cup (8 oz.) unsalted butter¾ cups heavy cream, warmed2 tsp. kosher salt½ tsp. ground nutmeg¼ tsp. cayenne pepper3 cooked bacon slices, chopped¼ cup chopped, toasted pecansSage leaves1. Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil. Wash and dry potatoes, pierce with a fork several times, and place on baking sheet. Cut off tops of garlic heads; wrap in foil.2. Bake potatoes until very tender, 1 hour, 10 minutes to 1½ hours, adding garlic the last 45 minutes of baking, baking garlic until soft. Let both stand until cool enough to handle.3. Scoop out potato pulp into a large bowl. Discard skins. Squeeze softened garlic out of their skins into bowl.4. Melt butter in a medium skillet over medium heat, swirling skillet to prevent burning, until butter begins to foam and turns a light brown color, 4 to 5 minutes. Remove from heat. Reserve 3 table-spoons brown butter for drizzling; add remaining brown butter to bowl with potatoes.5. Add cream, salt, nutmeg and cayenne to bowl with potato mixture. Beat with a hand mixer on medium speed until potatoes are smooth, about 1 minute. Transfer to serving bowl.6. Sprinkle with bacon and pecans, and drizzle with reserved brown butter. Garnish with sage leaves.Serves: 8Active time: 15 minutesTotal time: 1 hour, 20 minutes
Photo: Victor Protasio
The actress and star of YouTube lifestyle seriesTia Mowry’s Quick Fixgives the traditional mash a tasty fall twistTia Mowry’s Garlic Mashed Sweet Potatoes with Bacon5 lbs. sweet potatoes2 small garlic heads, about 2½ in. in diameter1 cup (8 oz.) unsalted butter¾ cups heavy cream, warmed2 tsp. kosher salt½ tsp. ground nutmeg¼ tsp. cayenne pepper3 cooked bacon slices, chopped¼ cup chopped, toasted pecansSage leaves1. Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil. Wash and dry potatoes, pierce with a fork several times, and place on baking sheet. Cut off tops of garlic heads; wrap in foil.2. Bake potatoes until very tender, 1 hour, 10 minutes to 1½ hours, adding garlic the last 45 minutes of baking, baking garlic until soft. Let both stand until cool enough to handle.3. Scoop out potato pulp into a large bowl. Discard skins. Squeeze softened garlic out of their skins into bowl.4. Melt butter in a medium skillet over medium heat, swirling skillet to prevent burning, until butter begins to foam and turns a light brown color, 4 to 5 minutes. Remove from heat. Reserve 3 table-spoons brown butter for drizzling; add remaining brown butter to bowl with potatoes.5. Add cream, salt, nutmeg and cayenne to bowl with potato mixture. Beat with a hand mixer on medium speed until potatoes are smooth, about 1 minute. Transfer to serving bowl.6. Sprinkle with bacon and pecans, and drizzle with reserved brown butter. Garnish with sage leaves.Serves: 8Active time: 15 minutesTotal time: 1 hour, 20 minutes
The actress and star of YouTube lifestyle seriesTia Mowry’s Quick Fixgives the traditional mash a tasty fall twist
Tia Mowry’s Garlic Mashed Sweet Potatoes with Bacon
5 lbs. sweet potatoes2 small garlic heads, about 2½ in. in diameter1 cup (8 oz.) unsalted butter¾ cups heavy cream, warmed2 tsp. kosher salt½ tsp. ground nutmeg¼ tsp. cayenne pepper3 cooked bacon slices, chopped¼ cup chopped, toasted pecansSage leaves
Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil. Wash and dry potatoes, pierce with a fork several times, and place on baking sheet. Cut off tops of garlic heads; wrap in foil.
Bake potatoes until very tender, 1 hour, 10 minutes to 1½ hours, adding garlic the last 45 minutes of baking, baking garlic until soft. Let both stand until cool enough to handle.
Scoop out potato pulp into a large bowl. Discard skins. Squeeze softened garlic out of their skins into bowl.
Melt butter in a medium skillet over medium heat, swirling skillet to prevent burning, until butter begins to foam and turns a light brown color, 4 to 5 minutes. Remove from heat. Reserve 3 table-spoons brown butter for drizzling; add remaining brown butter to bowl with potatoes.
Add cream, salt, nutmeg and cayenne to bowl with potato mixture. Beat with a hand mixer on medium speed until potatoes are smooth, about 1 minute. Transfer to serving bowl.
Sprinkle with bacon and pecans, and drizzle with reserved brown butter. Garnish with sage leaves.
Serves: 8Active time: 15 minutesTotal time: 1 hour, 20 minutes
source: people.com
