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.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 Facts

183.2 calories; 2.7 g protein; 25 g carbohydrates; 23.5 mg cholesterol; 72.7 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/16/2008
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. Read More
(12)

Most helpful critical review

Rating: 3 stars
12/26/2008
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! Read More
(6)
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/16/2008
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. Read More
(12)
Rating: 5 stars
08/16/2008
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. Read More
(12)
Rating: 3 stars
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! Read More
(6)
Advertisement
Rating: 4 stars
09/01/2008
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. Read More
(5)
Rating: 3 stars
03/10/2011
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 but I just could not do it based on the texture and flavor. There are some great reviews and we all have our preferences. I gave it a shot because it was different and we love the natural flavor of sweet potatoes but just wasn't over the top for me. Read More
(4)
Rating: 3 stars
12/16/2008
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). Read More
(3)
Advertisement
Rating: 5 stars
01/25/2011
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. Read More
(3)
Rating: 5 stars
02/16/2010
DELICIOUS! And I paired these with the recommended beef tenderloin for a great combo. Read More
(2)
Rating: 4 stars
11/24/2009
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 add add a few spices (cinnamon & cloves I think?) and next time I'll add a bit more. Fantastic though! Read More
(2)