Whipped Sweet Potatoes

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Potatoes get a lot of love as a side dish and a starring role on the holiday table. But what about sweet potatoes? Well this whipped sweet potato recipe is a great way to showcase their sweetness in a savory dish.

To make this sweet potato mash just a little bit fancier, I have browned the butter. This is easy to do and adds wonderful nutty buttery depth of flavor to the dish. It is not essential to this recipe but a fabulous optional extra 🙂

Whipping the sweet potatoes makes them ultra creamy and smooth but if you haven’t got a mixer you can use a potato ricer or masher.

Grocery List

You just need a handful of ingredients and less than 30 minutes to prepare this wonderful dish. You can easily scale the dish if you are serving a crowd – just allow one medium sweet potato per person.

• Sweet potatoes
• Unsalted butter
• Cream (heavy /double cream)– if you are lactose intolerant you can use soy cream
• Pinch of ground cinnamon, cloves and nutmeg
• Maple syrup
• Salt and pepper

How to Make Whipped Sweet Potatoes

↓ For the full ingredients and detailed method, jump to the recipe card.

Peel and cube the sweet potatoes and place in a saucepan of boiling water with a teaspoon of salt. Cook until the potatoes are tender then drain the water.

Dry the saucepan and melt the butter over medium heat. Continue to cook, stirring, for about five minutes. The butter will foam and start sizzling around the edges. Take off the heat once you see tiny brown flecks form at the bottom of the pan and detect the wonderfully nutty aroma of browned butter.

Add the sweet potatoes, maple syrup, spices and seasoning. Use an electric hand mixer at low speed. Add the cream and continue mixing until the mash is smooth and creamy.

Have a taste and adjust the seasoning if needed. Transfer to a bowl and garnish with chives or parsley and a little extra butter. Serve immediately!

Recipe Notes

• Can’t be bothered to brown the butter? No problem! Simply melt it then follow the recipe as written.
• Leftovers can be kept in the fridge for 2-3 days. Add a splash of milk or cream when reheating.
• The cream can be replaced with evaporated milk, soured cream or a soy single cream.

Serving Suggestions

• Venison Steak with Port and Red Berry Sauce
• Slow Cooker Pork Tenderloin
• Air Fryer Turkey
• Slow Cooker Turkey Crown

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