Whipped Sweet Potatoes Recipe

Deliciously light, fluffy, and creamy, whipped sweet potatoes start by roasting potatoes so they caramelize, and then whipping them with butter, cream, brown sugar, a splash of vanilla, and a hint of warm spices. It's a lovely side dish that's perfect for Thanksgiving dinner or Sunday suppers all fall and winter long.

Course Side Dish

Cuisine American

Keyword Whipped Sweet Potatoes

Prep Time 10

Cook Time 1

Other Time: 15

Servings servings

Calories 301kcal

Author Faith Gorsky

Equipment

Food processor (see Notes)

Ingredients

2 pounds sweet potatoes washed and patted dry (about 3 large-ish)
6 tablespoons unsalted butter melted
3 tablespoons heavy whipping cream at room temperature
2 tablespoons light brown sugar lightly packed
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1/2 tablespoon salted butter for serving

US Customary - Metric

Instructions

Roast. Preheat the oven to 425F. Poke a few holes in each sweet potato and put the sweet potatoes on a baking tray. Roast until a knife inserted into the center slides right out, about 1 hour. Cool until they're not too hot to handle, about 15 to 20 minutes.
Whip. Peel the sweet potatoes (the skin should slip right off), and add them to a food processor with all other ingredients. Process just until smooth and creamy, being careful not to over-mix.
Serve. Transfer to a serving bowl. Serve warm, topped with a pat of salted butter to melt on top.

Video

Notes

Food Processor: To avoid over-mixing, be mindful to only puree the potatoes in a food processor until they're combined (and never use a blender). If you prefer, you can use a potato masher to mash them by hand, and then use an electric beater to mix in the other ingredients.
Storage and Reheating: After cooling to room temperature, you can store leftovers in an airtight container in the fridge for up to 4 days. You can reheat whipped sweet potatoes in a microwave-safe dish in the microwave, or in an oven-safe dish covered with foil in a 325F oven.
Make Ahead: You can roast the sweet potatoes up to 5 days ahead of time for this recipe. Let them cool to room temperature, peel them, cut each potato into quarters (so they whip easier), and store them in an airtight container in the fridge until you're ready to whip them.

Nutrition