Have you ever tried a whipped sweet potato? It's a great combination of sweet flavor and light fluffy texture. Plus, they come together in a few simple steps so you can spend less time in the kitchen and more time with your family.
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If you're looking to break free from the regular mashed potatoes, this recipe is your delicious answer. These whipped sweet potatoes are the ultimate comfort in a bowl—incredibly creamy, luxuriously buttery, and infused with warm cinnamon and a hint of sweetness suitable for your dinner table.
Recipe Name
I did not grow up with whipped sweet potatoes, we used to eat them right out of the oven, blazing hot as a snack with some honey and cinnamon.
I absolutely love that this dish offers a stunning pop of color alongside its incredible flavor. The orange hues create a welcoming warm feeling around your dinner table, making guests genuinely impressed.
Pro Tip
If you are short on time chop them into sweet potato chunks and simmer in water in a large pot on the stovetop. Just make sure to drain the water from them. Check this post for more ways and tips to cook sweet potatoes.
Whipped Sweet Potatoes
Ingredients
- 4-5 medium sweet potatoes about 3 lb
- ½ teaspoon cinnamon
- ½ a stick unsalted butter melted
- 2 Tablespoons heavy whipping cream
- 3 Tablespoon maple syrup or to taste
Instructions
- Preheat oven to 425F, line a baking sheet with aluminum foil.
- Wash and scrub clean the sweet potatoes, place them on the baking sheet.
- Bake in the oven for 40-50 minutes until they are cooked and soft.
- Set aside to cool down so you can handle.
- Scoop the sweet potato flesh out and place in a deep bowl.
- Add maple syrup, cream, melted butter and cinnamon.
- Using an electric mixer on low for a minute then increase speed until sweet potato is fluffy and whipped all through.
- Taste to adjust sweetness.
Notes
- Time Saving tip:
- I like Baking my sweet potatoes whole in the oven as this method brings the best put of them but I know it takes time and oven space. If you are in a hurry peel and ice the sweet potatoes then simmer them on stovetop for about 20 minutes.
- Storage: Store leftover in an airtight container for 3-5 days.
- Please check the nutrition disclaimer policy.
Nutrition
How to make Whipped Sweet Potatoes
I like using heavy creamy for the recipe for richness but you can use half and half or milk if that's what you have on hand. Be sure to use pure maple syrup for the best flavor.
Wash and scrub clean the sweet potatoes, and place them on the baking sheet. Bake in the 425-degree preheated oven until they are cooked and soft. Set aside to cool down so you can handle it.
Scoop the sweet potato flesh out and place it in a deep bowl.
Add maple syrup, cream, melted butter, and cinnamon.
Use a hand mixer on low for a minute then increase speed until the sweet potato is fluffy and whipped all through. Taste to adjust sweetness.
My notes
- In my opinion, roasting the sweet potatoes gives them the best flavor, so if you have the time I promise it's worth the effort.
- I prefer to use an electric mixer in making whipped sweet potatoes because it makes them nice and fluffy. However, if you prefer a few chunks, use a hand potato masher instead.
FAQs
Store leftover whipped potatoes in an airtight container in the fridge for up to 3 days.
Yes, Place them into a freezer-safe container in the freezer and store them for up to three months. Thaw in the fridge overnight before reheating.
Reheat in the microwave, you may need to add a splash of milk or heavy cream when reheating them to get them creamy again.
One great thing about this great side dish recipe is that you can bake the sweet potatoes ahead, store them in the fridge, and then reheat and whip them when you are ready to serve them.
For a lighter version, substitute heavy cream with unsweetened almond milk or coconut milk. You could also use whole milk if you are out of cream. Add a dash of nutmeg for an added depth of flavor.
If you want a little bit of savory flavor to your sweet potatoes try adding some fresh thyme or rosemary to the recipe and skip the cinnamon.
Top with chopped pecans or marshmallows before baking for a delicious crunch.
Yes, they are pretty much the same thing. The main difference is that whipped potatoes tend to be slightly fluffier than mashed potatoes which can still have chunks in them.
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When you try these sweet potato recipe, be sure and leave a five-star rating below! It’s one of our very favorites and I know you’ll love it too!
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