Sweet potatoes are one of my favorite foods, they taste great with absolutely nothing in them and even better when a little sweet or even spice is added. So I was inspired to explore some of the amazing ways you can cook a sweet potato recently, thanks to an upcoming giveaway we have with Holland House Cooking Wine (stay tuned next week for more on this).
Holland House has this delicious sounding Marsala Whipped Sweet Potatoes recipe that I was determined to cook over the holidays …well…that didn’t happen. I blame picky eaters and lack of time due to hosting responsibilities. But no fear! I was finally able to find a spare moment and make a spontaneous, fancy weeknight meal to the joy of my fiance. Also thanks to Holland House for providing us with samples to check out before the upcoming giveaway, samples rock!
OK so on to my adventure in sweet potatoes.
If you’d like to take on this fun, delicious and easy culinary adventure (with a few of my own embellishments to the original recipe)….
Here’s What You’ll Need:
- 3 orange-flesh sweet potatoes (red garnets)
- 1 teaspoon salt
- 1/2 cup Holland House Marsala Cooking Wine
- 7 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- grated peel of 1 orange
- 1/4 cup whipping cream or milk (optional)
- toasted pecan pieces or chopped pecans
- 2 tablespoons of brown sugar
OK now to get started!
1. Fill a 6-quart pot halfway with water. Peel each potato and place in pot to prevent browning.
2. Take one potato at a time and cut into 1-inch cubes and return to pot.
3. Drain water so there is enough just to cover potatoes. Stir in salt.
4. Cover and bring to a boil. Boil for about 10 minutes or until potatoes are soft.
5. In a small microwaveable bowl or glass measuring cup, heat Marsala cooking wine in microwave for about 1 minute or until very hot.
6. Immediately stir in the butter, vanilla, cinnamon, nutmeg and orange peel and mix well. (Hint.. if you don’t want to grate fresh orange, you can also use orange peel spice).
7. When potatoes are cooked, drain the water from the pot.
8. Next, add Marsala cooking wine mixture to pot. Whip with electric beater until smooth. Stir in cream (or milk) if desired.
9. Keep warm until ready to serve. Garnish with pecans.
Note about Pecans:
If you’d like to sweeten the pecans up a bit try this:
1. Heat remaining 1 tablespoon of butter in small frying pan.
2. Add 1 to 2 tablespoons of brown sugar.
3. Add pecans and stir until slightly browned.
It smells amazing when this is cooking.
Voila! Use this to garnish the top and make your dish even more scrumptious.
Yay! So all done… I’m sure you’d like to see the yummy looking finished product, so here you go!
And that’s about it. It tasted just as good as I expected in case you were wondering. Also another side tip, it makes a wonderful pairing dish along side some pork chops or pork loin. Like these Golden Pork Chops.
For more tasty ideas using Holland House Cooking Wines try these Sherry Simmered Carrots or Springtime Asparagus Risotto. Also stay tuned next Monday for a chance to win your own 3-Pack of Holland House Cooking Wines.
Have a great day!
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