Sweet Potato and Hazelnut Mashed Potatoes

Sweet Potato and Hazelnut Mashed Potatoes

jonnyd523

"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."
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Ingredients

40 m servings 183 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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

Read all reviews 8
  1. 11 Ratings

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Most helpful positive review

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 app...

Most helpful critical review

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...

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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 app...

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...

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.

As the recipe stands, it was not what I expected. Although my wife and I love sweet potatoes prepared many different ways, this was not one of our favorites. I'd love to give it five stars, bu...

GAH! So tasty, and SO SIMPLE. We didn't have hazelnuts, but walnuts were just as delicious I'm sure. And the apple cider is a PERFECT complement! YUM.

It was good, but seemed kind of bland to me. Maybe I just picked out bad potatoes? I added a little bit more cider and some brown sugar, but couldn't get it to taste just right. (to me).

DELICIOUS! And I paired these with the recommended beef tenderloin for a great combo.

This was delicious. I made it as a side dish to Rachael Ray's Peruvian Roast Chicken (which is fab to start with). Our guests raved about it, and I will unquestionably make it again. I did ad...

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