These whipped sweet potatoes have a fluffy, creamy texture, and are so flavorful from the addition of maple syrup, vanilla, cinnamon, and nutmeg. Butter and cream make them deliciously rich. This is sure to be a family favorite holiday side dish.
Whipped Sweet Potatoes
These whipped sweet potatoes are really the best of both worlds – they’re a delicious side dish, but they taste so good that you could even enjoy them as a dessert (they basically taste like sweet potato pie without the crust). They are whipped to a silky smooth consistency, and they’re rich and creamy thanks to the butter and heavy cream.
Maple syrup and vanilla gives it some extra sweetness. This is actually a shortcut step – if we took the time to make roasted sweet potatoes they would be sweet enough without any added sweetener, but since it takes so much longer to bake sweet potatoes, I prefer the quicker route of boiling them and adding maple syrup. I like using maple because it has some of those caramelized flavors that the sweet potatoes would develop in the baking process.
The addition of cinnamon and nutmeg, some of my favorite warming spices, really gives it that holiday vibe that makes it perfect for Thanksgiving dinner. These maple whipped sweet potatoes really do melt in your mouth, and I’m sure everyone at your dinner table is going to love them.
If you love sweet potato side dishes as much as I do, be sure to check out our air fryer sweet potato cubes and our microwave sweet potato recipe. They’re both easy and delicious side dishes!
Ingredients
Sweet Potatoes: This is the base of our dish. They’re sweet and have a fluffy texture after they’ve been cooked. I prefer using medium-sized sweet potatoes instead of large ones, because they’re so much easier to cut.
Butter and Heavy Whipping Cream: The combination of these two ingredients make the whipped sweet potatoes rich and creamy. I really recommend using heavy whipping cream instead of milk or half-and-half if you want the sweet potatoes to have a delicious, rich flavor.
Maple Syrup: Maple syrup is my favorite sweetener to use in this dish. It has notes of vanilla and caramel that pair so well with the warming spices we are using. It helps create a well-rounded flavor profile, rather than just leaning sweet.
Vanilla: Vanilla adds depth of flavor and highlights the flavors of the maple syrup.
Cinnamon and Nutmeg: These warming spices add complexity to the dish and really complement the other flavors. You could also substitute this with some pumpkin pie spice if you prefer.
Salt and Pepper: Salt enhances all the other flavors, and both salt and pepper balance out the sweetness in this dish.
Alternative Ingredients
- Sweetener: Feel free to swap the maple syrup for light brown sugar or honey. They’ll each have a slightly different flavor profile, but it will still be delicious.
- Dairy-Free: You can easily make this recipe vegan by substituting the butter with vegan butter and the heavy cream with a coconut-based heavy whipping cream alternative.
How To Make Whipped Sweet Potatoes
Prep the Sweet Potatoes: Begin by peeling and cubing your sweet potatoes into approximately 1-inch pieces. (See the recipe card below for the full printable instructions.)
Cook: Place the cubed sweet potatoes in a large pot, covering them with water. Bring the water to a boil, then reduce the heat and let the potatoes simmer until they are tender enough to be pierced with a fork.
Make the Butter and Spice Mixture: While the sweet potatoes are cooking, combine butter and cream in a small saucepan and heat until the butter has fully melted. Add in the maple syrup, vanilla extract, cinnamon, nutmeg, salt, and pepper, stirring until all ingredients are well mixed. Remove from the heat.
Drain and Rest: Once the sweet potatoes are cooked, drain them and allow them to rest for a bit.
Whip: Transfer the rested sweet potatoes to a large bowl. Pour the prepared butter and spice mixture over them.
Using a hand mixer or immersion blender, whip the sweet potatoes until they’re smooth and creamy.
Taste and Serve: Taste your whipped sweet potatoes and adjust the seasoning to your liking. Serve warm. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Cut the Sweet Potatoes Evenly: Make sure to cut the sweet potatoes into roughly evenly sized cubes so that they will cook in about the same amount of time. If the pieces vary too much in size, the smaller ones will be overcooked by the time the larger pieces are cooked through.
- Don’t Overcook: You want the sweet potato cubes to be fork-tender, but be sure to stop cooking them before they’re falling apart. If you cook them for too long, they’ll absorb too much water, which will make the whipped sweet potatoes watery.
How Do You Thicken Whipped Sweet Potatoes?
If your whipped sweet potatoes aren’t thick enough, you probably cooked them for too long, or you didn’t let them rest long enough after cooking. That resting step is so important because it lets a good amount of the steam evaporate. You could always transfer the whipped sweet potatoes back to the pot, and cook them on low to medium-low heat for a bit, while stirring occasionally, until some more moisture evaporates.
Is It Better To Bake Or Boil The Sweet Potatoes?
Baked sweet potatoes will have the best and most developed flavor. They taste sweeter and more caramelized, so you likely wouldn’t need to add any sweetener if you use baked sweet potatoes. The problem with using baked sweet potatoes is that it takes much longer to bake them than it does to boil them, which is why I prefer using the shortcut method of boiling them and then adding a bit of maple syrup to make up for the flavor difference.
How To Puree Sweet Potatoes
For this recipe, I like to puree sweet potatoes in a large mixing bowl using either an electric hand mixer or an immersion blender. You could also puree them using a stand mixer, or even in a food processor for an extra creamy and smooth texture.
Can You Make This Ahead Of Time?
Yes, this is a great make-ahead dish! Let it cool before transferring to an airtight container and storing it in the fridge for up to 3 days. To reheat, transfer them to a casserole dish and cover with aluminum foil. Bake it in a preheated 350F oven for 20-30 minutes, or until warmed through. Alternatively, you can reheat it on the stove over medium-low heat, stirring occasionally. If they seem a bit dry after reheating, stir in a little more butter or cream.
Can You Freeze Whipped Sweet Potatoes?
Yes. Let them cool completely, then store leftovers in a freezer-safe container for up to 2 months. Just be sure to leave a little extra space in the container because they may expand a bit when they freeze. When you’re ready to eat them, let them thaw in the fridge overnight, then reheat in either the oven or on the stove following the instructions in the paragraph above.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Side Dish Recipes
If you like this recipe, be sure to check out all of our other holiday recipes. Some reader favorites are:
- Canned Sweet Potato Casserole with Marshmallows
- Paula Deen Green Bean Casserole
- Green Bean Casserole with Bacon
- Twice Baked Mashed Potatoes
- Corn Casserole without Jiffy
- How to Make Jiffy Cornbread Better
BEST Whipped Sweet Potatoes (Easy and Creamy Recipe)
Easy whipped sweet potatoes are fluffy, creamy, and rich. Maple syrup, vanilla, cinnamon, and nutmeg make them a flavorful holiday side dish.
Ingredients
- 6 medium sweet potatoes (peeled and cubed)
- 1/2 cup butter
- 1/4 cup heavy whipping cream
- 1/4 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Start by peeling and cutting your sweet potatoes into roughly 1-inch cubes.
- Place the sweet potato cubes into a large pot and add enough water to cover them. Place the pot on the stove and turn the heat to high. Once the water begins to boil, reduce the heat to medium and let the potatoes simmer for about 15 minutes, or until they are fork-tender.
- While the sweet potatoes are cooking, take out a small saucepan. Add the butter and cream to the pan and warm it over medium heat until the butter is completely melted. When the butter is melted, add the maple syrup, vanilla extract, ground cinnamon, ground nutmeg, salt, and pepper. Stir until everything is well combined and then remove it from the heat.
- When the sweet potatoes are ready, drain them in a colander and let them rest for about 10 minutes.
- After the sweet potatoes have rested, transfer them to a large bowl. Pour the butter and spice mixture over the sweet potatoes. Using a hand mixer or immersion blender, whip the sweet potatoes until they are smooth and creamy.
- Taste the whipped sweet potatoes and adjust the seasoning to your preference. If you'd like them a bit sweeter, add a little bit more maple syrup. If you think they need more spice, a dash of cinnamon or nutmeg will work.
- Serve the whipped sweet potatoes warm.
Notes
- Sweet potatoes can vary quite a bit in their natural sweetness. Feel free to adjust the amount of maple syrup in this recipe to suit your taste preference.
- This dish can be made a day ahead and reheated in a 350F oven for about 20 minutes, or until warmed through.
- If you prefer a chunkier texture, just mash the sweet potatoes with a potato masher instead of whipping them.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or the oven until they’re warmed through. If the sweet potatoes seem a bit dry after reheating, stir in a little bit of milk to bring them back to their creamy consistency.
Nutrition Information:
Serving Size:
1/6Amount Per Serving: Calories: 321Total Fat: 19gCarbohydrates: 35.7gFiber: 4.1gSugar: 13.9gProtein: 2.5g
Nutrition information isn’t always accurate.
I hope you enjoy these whipped sweet potatoes as much as I do! They’re a quick and easy vegetable side dish that’s easiest enough for weeknight meals and special enough for Thanksgiving dinner.
