Sweet potatoes have always been a favorite at our holiday table. They are simple, comforting, and always a crowd pleaser. This whipped sweet potato recipe takes them to the next level. These potatoes are light, fluffy, and full of rich, buttery flavor.
Whether you’re planning a holiday feast or a Sunday dinner, these creamy sweet potatoes are always a good choice. They are easy to make with simple ingredients, and everyone comes back for seconds. Once you try them, you may never go back to the old way of serving sweet potatoes.
Ingredient List
- Sweet potatoes, peeled and cubed
- Unsalted butter
- Maple syrup
- Heavy cream
- Ground cinnamon
- Salt
- Chopped pecans, optional garnish
You will need the following supplies:
- Large stockpot and colander
- Light-colored saucepan (for monitoring the color of browning butter)
- Whisk
- Stand mixer or electric hand mixer (I used a hand mixer)
- Measuring cups and spoons
Directions At A Glance – Complete Detailed Printable Recipe Card Down Below!
Cover cubed sweet potatoes with water. Bring to a boil over high heat.
Simmer for 15 to 20 minutes, or until the sweet potatoes are fork-tender.
Brown the butter.
Transfer the sweet potatoes to a large bowl or the bowl of a stand mixer. Add the browned butter, maple syrup, warm heavy cream, cinnamon, and salt. Whip the sweet potatoes on medium-high speed for 2 to 3 minutes until they are light, fluffy, and completely smooth.
Serve warm with a drizzle of maple syrup and chopped pecans, if desired.
Substitutions & Ingredient Details:
Pure Maple Syrup: For the best depth of flavor, use Grade A maple syrup. It’s not advised to use artificial pancake syrup. You can substitute with honey or firmly packed brown sugar if needed.
Heavy Cream: For a slightly lighter version, you can swap the heavy cream with whole milk or half-and-half, though the final texture will be less velvety. For a dairy-free alternative, use canned full-fat coconut milk.
Unsalted Butter: If you only have salted butter on hand, go ahead and use it for the browning process, but reduce the added salt in the recipe to ¼ teaspoon.
Warm Spices: Customize the flavor profile by adding a pinch of ground nutmeg, allspice, or ground ginger alongside the cinnamon.
Helpful Tips
How should I store my Whipped Sweet Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the sweet potatoes in a baking dish, cover with foil to retain moisture, and bake at 350 degrees F for 15-20 minutes, or microwave in 1-minute intervals, stirring in a splash of warm milk or heavy cream to restore their signature fluffy texture. You can also freeze them in a freezer-safe bag for up to 3 months.
Additional Tips:
The sweet potatoes will whip much better if they are still hot and fresh from the pot. Make sure all your ingredients are measured and ready to go beforehand. Once the sweet potatoes start to cool down, they are more prone to clumping.
Be careful not to overwhip the potatoes. Because sweet potatoes contain delicate starches, whipping them too long can turn your dish gummy and gluey. Just mix them until you reach your desired consistency, then stop.
Do not skip breaking up the drained sweet potatoes in the warm pan. Releasing that initial burst of hot steam helps them absorb the warm cream and browned butter rather than sitting in their own water.
Use a light-colored pan (like stainless steel or white ceramic) to brown your butter. In a dark non-stick pan, it is difficult to see the milk solids turn from yellow to toasted amber, and to avoid burning the butter.
If you like sweet potatoes, you’ll love these delicious recipes!
- Festive Pecan Desserts For The Holidays
- Sweet Potato Pecan Pie
- Best Sweet Potato Bread
- Sweet Potato Dumplings
Best Whipped Sweet Potatoes
Creamy whipped sweet potatoes are rich, buttery, and fluffy, making them the perfect side dish for holidays and family dinners
Ingredients
- 3 pounds sweet potatoes, peeled and cubed
- ¼ cup (½ stick) unsalted butter
- ¼ cup maple syrup, plus more as an optional garnish
- ½ cup heavy cream, warmed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Chopped pecans, optional garnish
Instructions
- Place the cubed sweet potatoes in a large pot and cover with water by at least one inch. Salt the water with 1 tablespoon of salt to season the potatoes from the inside out. Bring to a boil over high heat.Â
- Reduce the heat to medium and simmer for 15 to 20 minutes, or until the sweet potatoes are fork-tender.
- While the sweet potatoes are cooking, brown the butter. Place the unsalted butter in a light-colored saucepan over medium heat. Whisk constantly as the butter melts and begins to foam.
- After 3 to 5 minutes, brown specks will form at the bottom of the pan, and the butter will smell nutty. Immediately transfer the browned butter (including the brown specks) to a small heatproof bowl to stop the cooking process and prevent burning.
- Drain the sweet potatoes completely. Return them to the warm, empty pot over low heat for 1 to 2 minutes, using a wooden spoon to break up the sweet potatoes to release trapped steam.
- Transfer the sweet potatoes to a large bowl or the bowl of a stand mixer.Â
- Add the browned butter, maple syrup, warm heavy cream, cinnamon, and salt.
- Use an electric hand mixer or a stand mixer fitted with the whisk attachment to whip the sweet potatoes on medium-high speed for 2 to 3 minutes until they are light, fluffy, and completely smooth. Stop whipping immediately once they are smooth to avoid a gummy texture.Â
- Serve warm with a drizzle of maple syrup and chopped pecans, if desired.Â
Notes
- For the best depth of flavor, use Grade A maple syrup. Do not use pancake syrup.
- The sweet potatoes will whip much better if they are hot and fresh from the pot. Make sure all your ingredients are measured and ready to go beforehand.
- Once the sweet potatoes start to cool down, they are more prone to clumping. Be careful not to overwhip the potatoes. Because sweet potatoes contain delicate starches, whipping them too long can turn your dish gummy and gluey. Just mix them until you reach your desired consistency, then stop.
- Do not skip breaking up the drained sweet potatoes in the warm pan. Releasing that initial burst of hot steam helps them absorb the warm cream and browned butter rather than sitting in their own water.
- Use a light-colored pan (like stainless steel or white ceramic) to brown your butter. In a dark non-stick pan, it is difficult to see the milk solids turn from yellow to toasted amber and avoid burning the butter.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the sweet potatoes in a baking dish, cover with foil, and bake at 350º for about 15 minutes.
Nutrition Information
Yield
8Amount Per Serving Calories 263Total Fat 12gSaturated Fat 8gUnsaturated Fat 5gCholesterol 34mgSodium 189mgCarbohydrates 36gFiber 5gSugar 15gProtein 3g
