Molasses & Sea Salt Whipped Sweet Potatoes
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Some restrictions applyMolasses & Sea Salt Whipped Sweet Potatoes are made from sweet Louisiana yams whipped with local sugarcane molasses and finished with flecked sea salt. This festive dish comes from the Haute Creole kitchen of Commander’s Palace, a legendary New Orleans restaurant in the Garden District that has served award-winning cuisine since 1893.
This package serves 4 people and includes Molasses & Sea Salt Whipped Sweet Potatoes (32 oz.)
- Potatoes ship frozen with ice packs, may thaw during transit.
- Upon arrival, store potatoes in the refrigerator or in the freezer.
- Potatoes last up to 3 days in the refrigerator or up to 3 months in the freezer.
To Serve
Oven
- Defrost potatoes in the refrigerator overnight.
- Preheat oven to 300°F.
- Bake potatoes covered in the container provided for 45 minutes.
- Uncover and stir the potatoes gently to make sure it is heating evenly throughout.
- Cover again and bake until the desired temperature is reached (should be an internal temperature of approx. 185°F).
- Serve while hot and enjoy!
Microwave
- Defrost potatoes in the refrigerator overnight.
- Place potatoes in a microwave-safe container and loosely cover with a lid or plastic wrap.
- Reheat on full power in 2-minute increments and stir often (should be an internal temperature of approx. 185°F).
- Serve while hot and enjoy!
Stovetop
- Defrost potatoes in the refrigerator overnight.
- Place potatoes in a saucepan over medium heat for approx. 10 minutes and stir often (should be an internal temperature of approx. 185°F).
- Serve while hot and enjoy!
- Molasses & Sea Salt Whipped Sweet Potatoes – Sweet Potatoes, Butter, Sour Cream, Molasses, Sugarcane Syrup, Kosher Salt, Sea Salt, White Pepper, Ground Ginger, Nutmeg, Cinnamon Allergens: Soy, Dairy.
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
