“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.” - by jonnyd523
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- 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.
- Mash the potatoes until smooth, then stir in the hazelnuts, heavy cream, sour cream, and apple cider. Season to taste with salt and pepper.
Nutrition
Amount Per Serving (8 total)
- Calories
- 183 cal
- 9%
- Fat
- 8.5 g
- 13%
- Carbs
- 25 g
- 8%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 cid..." See moreer with the apple juice."
Gwen
"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 i..." See moret 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!"
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