With a touch of cream, butter and some warming spices, these Whipped Sweet Potatoes make the most amazing, creamy dreamy holiday side! Plus, you can have this easy vegetable dish on the table in about 30 minutes!
So, here we are friends.
Don’t panic. You got this.
This recipe is crazy easy and so freakin’ good.
Like, you want to face-plant-right-into-that-dish good.
And the thing is, it requires some very basic ingredients. No fuss is the way to go, I say!
- Sweet potatoes (of course): 3 pounds were used for this recipe or about 4 decent-sized, large-ish potatoes.
- Heavy cream: also known as ‘whipping cream’ or 35% milk fat. Opt for half and half or whole milk to cut calories and fat, if you prefer.
- Unsalted butter
- Cinnamon & nutmeg: just a little of each, but they add such a lovely warmth and flavour.
- Salt & pepper
How to Make Whipped Sweet Potatoes
Full details are in the recipe card below, but here are the basics:
- Clean and peel sweet potatoes.
- Chop into chunks and place in a steamer basket over a pot of boiling water. Cover and steam about 15 to 20 minutes.
- When they’re tender, they’re done!
- Place them in a mixing bowl and whip/mix.
- Melt a little butter in a saucepan (because butter & sweet potatoes are awesome together) and combine with cream, salt, pepper, cinnamon and nutmeg.
- Add that creamy deliciousness to the sweet potatoes and whip/mix again.
- Now, you’ve got a pillowy mound of deliciousness that you’re gonna wanna dig into.
- Transfer whipped sweet potato to a casserole or serving dish, garnish with some parsley or chives and a pat or two of butter.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
Can I Make These Without A Hand Mixer?
You can always whip with your stand mixer.
OR, you can use a potato masher or ricer to break down the cooked sweet potatoes and then whisk (if you want things super creamy).
More Tips & Variations
A steamer basket was used to cook the sweet potatoes. If you don’t have one, no worries, just go ahead a boil the sweet potato chunks in a large pot of boiling water and drain well before continuing.
These whipped sweet potatoes are more on the savoury side of things. If you want a little sweetness, consider adding a touch of brown sugar (you can dissolve in your melted butter, if you like).
Want to take things up a notch? Try browning your butter as I did in this mashed turnip (rutabaga) recipe.
I used just a little cinnamon and nutmeg. You could use a little pumpkin pie spice, if you prefer.
More Vegetable Side Dishes
- Mashed Parsnip
- Oven Roasted Root Vegetables
- Skillet Potatoes
- Cheesy Broccoli Cauliflower Casserole with Bacon from Flavour & Savour
Hope you love these whipped sweet potatoes as much as we do!
If you make these savoury sweet potatoes, be sure to leave a comment below. Love to know how you enjoyed!
Whipped Sweet Potatoes (with cream and butter)
- 3 pounds sweet potatoes (about 4 sweet potatoes)
- 3 tablespoons heavy cream (also known as 'whipping cream', about 35% milk fat)
- ⅓ cup unsalted butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- pinch ground nutmeg
- Chopped parsley or chives (garnish, optional)
- Wash and peel potatoes and cut into chunks. Place in a steamer basket (over a pot of boiling water (the water shouldn't touch the bottom of the steamer basket)), cover, and cook for 15 to 20 minutes or until sweet potatoes are tender when pierced with a fork or knife.Note: If you don't have a steamer basket, you could boil the sweet potato chunks. Place the sweet potato in a large pot and cover with cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to a boil and cook for about 15 to 20 minutes or until tender. Drain.
- Carefully remove potatoes from the steamer basket and place in a mixing bowl. Use a hand mixer to whip. Start on low speed to just break up, increasing a little as you whip. Alternatively, you could give them a head start by simply mashing with a potato masher before using a mixer.
- Melt butter in a saucepan over medium-low heat. Once melted, remove from heat and add cream, salt, black pepper, cinnamon and nutmeg. Whisk to combine. Pour over sweet potatoes and whip again, just until creamy.
- Transfer whipped sweet potatoes to a serving dish and garnish, if desired, with more butter and parsley. Enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.