Whipped Sweet Potatoes
A creamy delicious whipped sweet potatoes for an amazing holiday side. Make it sweet or savory it is your call but we like it more on the sweet side. Check the notes for more variations tips.
Servings: 4 cups
Calories: 262kcal
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
Calories: 262kcal | Carbohydrates: 56g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 129mg | Potassium: 804mg | Fiber: 7g | Sugar: 19g | Vitamin A: 32177IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1mg