Sweet Potato and Hazelnut Mashed Potatoes

Sweet Potato and Hazelnut Mashed Potatoes

8
jonnyd523 1

"This side is a great earthy compliment to any dish. Not too sweet, not too nutty just a perfect mix. Apple cider acts as the perfect balance for just a touch of sweetness. This recipe is perfect paired with Beef Tenderloin in a Port Shitake Reduction."

Ingredients 40 m {{adjustedServings}} servings 183 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. Mash the potatoes until smooth, then stir in the hazelnuts, heavy cream, sour cream, and apple cider. Season to taste with salt and pepper.
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Reviews 8

  1. 11 Ratings

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Josephine Roeper
8/16/2008

I didn't have any hazelnuts so instead I used pecans. The only modification I did was adding 1/2 cup of apple juice to take out some of the sour cream taste. Next time I might substitute the apple cider with the apple juice.

Gwen
12/25/2008

I liked how creamy these potatoes became. However, I couldn't taste the nuts at all and only used 1/2 the cream and sourcream. You could probably get away with using lowfat on both those items and it wouldn't matter. The only problem is that they are very bland. I made them with the Beef Tenderloin/Port Shiitake reduction. The flavors went okay together, but the beef in that reduction was WAY TO SWEET!

Dave The Cook
9/1/2008

This does go very well with the Shitake / Port reduction tenderloin. The texture is very smooth, like a puree. The nutty / earthy hazelnut flavor is very nice.