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.
Thanksgiving weekend.
Aside from the main, you’re going to need sides (my fave), 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 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!
What’s Needed for Whipped Potatoes
- 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
- Peel those sweet potatoes and give ’em a little rinse.
- 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 (because butter + sweet potatoes are bffs) 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 dive into.
- Portion into a casserole dish, garnish with some parsley or chives and a pat or two of butter. Enjoy!
Can I Make these Savoury Mashed Sweet Potatoes Ahead of Time?
You sure can! When reheating, they’ll still be creamy and delicious!
Store cooled sweet potatoes, covered, in the refrigerator.
Tip: If making these sweet potatoes ahead of time, garnish after they’ve been reheated.
How To Reheat Potatoes
You can reheat your potatoes in the oven or on the stove-top.
To reheat in the oven:
Place sweet potatoes in an oven safe casserole dish, cover with foil and heat in a (pre-heated) 350 F oven for about 30 minutes or until heated through.
To reheat on the stove-top:
Place sweet potatoes in a heat safe bowl over a pot of simmering water (water not touching bowl of sweet potatoes) and heat through. Ensure there’s enough water in the pot so it doesn’t boil off.
Tip: Use caution when removing bowl from over pot of water because there will be steam. Use oven gloves with a good grip.
How to Keep Potatoes Warm
If you’ve prepped everything and you’re just waiting for everyone to sit down to dinner, the easiest thing to is keep them in a heat safe bowl over water (as mentioned above).
Can I Make These Without A Hand Mixer?
Of course!
You can always whip with your stand mixer.
Another option is to allow the potatoes to cool just a little and then add to a food processor to blend that way.
Tip: If using a food processor, you may need to blend in batches (depending on the quantity your processor can handle).
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 You May Enjoy
- Mashed Parsnip – Such a delicious alternative to potatoes! With butter and crushed pistachios, this one is perfect if you’re a parsnip fan.
- Oven Roasted Root Vegetables – Roasted on a sheet pan, these root veggies make for a yummy addition to any meal. Use your fave root vegetables.
- Skillet Potatoes – Baby potatoes are generously coated in herbs and roasted/smashed. They’re crispy on the outside and fluffy on the inside.
- Cheesy Broccoli Cauliflower Casserole with Bacon from Elaine of Flavour & Savour – With lots of vegetables, parmesan and cream cheese, what’s not to love?
Hope you love these whipped sweet potatoes as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make these savoury sweet potatoes? That’s awesome! Love it if you left a comment below. Many thanks!
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Whipped Sweet Potatoes (with cream & butter)
Ingredients
- 3 pounds sweet potatoes (about 4 sweet potatoes)
- 3 tablespoons heavy cream
- 1/3 cup unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- pinch ground nutmeg
Suggested Garnish
- chopped parsley or chives
- pats of butter
Instructions
- Wash and peel potatoes and cut into chunks. Place in a steamer basket (over a pot of boiling water), cover, and cook 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 in a pot of boiling water until tender. Drain.
- Carefully remove potatoes from steamer basket and place in a mixing bowl. Use a hand mixer to whip. Start on low to just break up. Alternatively, you could give them a head start by simply mashing with a potato masher before using a mixer.Note: If you don't have a hand mixer, blend with a food processor, stand mixer (using whisk attachment), potato masher or ricer (more details in body of post above).
- Melt butter in a pot on the stove. Once melted, remove from heat and add cream, salt, pepper, cinnamon and nutmeg. Whisk. Pour over sweet potatoes and whip again, just until creamy.
- Pour potatoes in a serving dish and garnish, if desired. Enjoy! Yields 6 to 8 servings.
Video
Notes
- 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 little 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 recipe tips in body of post above.
- Nutrition information (estimate only) based on 8 side servings.
Nutrition (estimate only)
