Marsala Whipped Sweet Potatoes
You always need a comforting sweet potato side dish at your Thanksgiving dinner table so try this unique recipe. Marsala whipped sweet potatoes combines the spices and flavors of the season to create a great dish.
Notes
Helpful Hint: Whipped sweet potatoes may be made a day ahead and refrigerated. Reheat in microwave, covered, on medium power. Stir occasionally.
Why You'll Love This Recipe
1. Unforgettable Flavors: Marsala whipped sweet potatoes take the classic sweet potato dish to a whole new level by incorporating the warm, rich flavors of Marsala wine. The addition of this unique ingredient adds depth and complexity to the dish that is sure to impress your guests.
2. Perfectly Creamy Texture: Whipping the sweet potatoes with butter and cream creates a velvety smooth texture that is incredibly satisfying. The creamy consistency pairs perfectly with the earthy sweetness of the potatoes, making this dish a crowd-pleaser every time.
3. Festive Seasonings: This recipe combines traditional fall spices like cinnamon, nutmeg, and allspice to enhance the natural sweetness of the sweet potatoes. The warm, aromatic blend of spices adds a festive touch to the dish, making it the perfect addition to any holiday meal.
4. Easy to Make Ahead: One of the best things about this recipe is that it can be made ahead of time and reheated before serving. This makes it a great choice for busy holiday dinners when you want to spend more time enjoying the company of your guests and less time in the kitchen.
5. Versatile Side Dish: Marsala whipped sweet potatoes are a versatile side dish that can be served alongside a variety of main courses. Whether you're enjoying a traditional Thanksgiving feast or a casual weeknight dinner, this dish is sure to be a hit with everyone at the table. With its delicious flavors and creamy texture, it's a recipe worth adding to your regular rotation.
Ingredients
- 3 orange-flesh sweet potatoes (red garnets)
- 1 teaspoon salt
- 1/2 cup Holland House Marsala Cooking Wine
- 6 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- grated peel of 1 orange
- 1/4 cup whipping cream (optional)
- toasted pecan pieces
Instructions
- Fill a 6-quart pot halfway with water. Peel each potato and place in pot to prevent browning. Cut potatoes into 1-inch cubes and return to pot. Drain water so there is enough just to cover potatoes. Stir in salt. Cover and bring to a boil. Boil 10 minutes or until potatoes are soft.
- In a small microwaveable bowl or 1-cup glass measuring cup, heat marsala cooking wine in microwave 1 minute on medium power or until very hot. Stir in butter, vanilla, cinnamon, nutmeg and orange peel.
- When potatoes are cooked, drain water from pot. Add marsala cooking wine mixture to pot. Whip with electric beater until smooth. Stir in cream, if desired. Keep warm until ready to serve. Garnish with pecans.