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.
Aside from the main, you’re going to need sides (my favourite), like roasted garlic mashed potatoes, double baked potatoes or these easy whipped sweet potatoes.
Don’t panic. You got this.
This recipe is crazy easy and so 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
- Heavy cream
- Unsalted butter
- Cinnamon and nutmeg (just a little of each, but they add such a lovely warmth and flavour)
- Salt and 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 and 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.
- Transfer the whipped sweet potatoes to a casserole or serving dish, garnish with some parsley or chives and a pat or two of butter.
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).
Tips and 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
If you make these savoury whipped sweet potatoes, be sure to leave a comment below!
Whipped Sweet Potatoes Recipe
- 3 pounds sweet potatoes, about 4 sweet potatoes
- ⅓ cup unsalted butter, plus more to taste for optional garnish
- 3 tablespoons heavy cream (whipping cream)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- pinch ground nutmeg
- Chopped parsley or chives, garnish to taste (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 chunks into 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 15 to 20 minutes or until tender. Drain. Note: As you are boiling the potatoes, reduce the heat, if necessary, while still maintaining a boil.
- 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 the speed 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 heavy 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, parsley and/or chives. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
This was a big hit, especially with my four-year-old granddaughter and her vegetarian mother (and me). I made the recipe exactly as written, but I decided to add 2 teaspoons of brown sugar, dissolved in the brown butter as suggested. I also sprinkled chopped candied pecans on top. Turned out to be perfectly delicious! Thank you!
Dawn | Girl Heart Food
That’s wonderful!! Thank you very much, Loretta!! I’m so happy you and your family enjoyed the recipe!!
So easy to make. Browning the butter and adding pumpkin spice pushes it over the edge. So yummy!
Dawn | Girl Heart Food
Thank you very much, Dori!! I’m so happy you enjoyed the recipe!!
What can you substitute for the cream? I have lactose intolerant family members
Dawn | Girl Heart Food
Hi Michelle, you can substitute with your favourite chicken or vegetable broth or add in a little more butter (use lactose free, if needed). Hope you enjoy the recipe!