Simple Whipped Sweet Potatoes.
I didn’t always love sweet potatoes, but I am so glad I came around.
When I asked Mr. How Sweet what he wanted for his birthday dinner, he exclaimed “Steak! And… mashed potatoes!”
As if I didn’t see that one coming…
After a few moments of silence, I asked, “Well, what about mashed sweet potatoes?”
I’ve never seen someone’s eyes light up so bright before. He loves his sweet potatoes.
And I had never mashed them before. Or whipped them. Or whatever you want to call it. All I know is that I took a potato masher, fork and spoon and went to town.
Poor little guys never stood a chance.
I left these sweet potatoes a bit on the savory side because Mr. How Sweet doesn’t like sweet taters with all the fixin’s. Who doesn’t like that?! Give me all the cinnamon and melty marshmallow that can fit on that tater. And add some ice cream, bacon and chocolate while you’re at it.
Alas, he prefers them plain. How boring.
Thank goodness he has me to spice up his life.
I should stop. If there was ever a day to watch what I say, it should be today.
4 large sweet potatoes
2 tablespoons butter
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon pepper
1/2 teaspoon sea salt
pinch of nutmeg
Cut the potatoes into chunks and place in a large pot. Cover with cold water and let come to a boil. Turn down to medium-high and let cook for about 20-30 minutes, or until potatoes are fork tender.
Drain water and add potatoes back to the pot. Add butter, heavy cream, salt, pepper, vanilla and nutmeg. Whip with a whisk, mashed, fork, or immersion blender. You can also put them in a stand mixer and blend, but I find that they are pretty soft and don’t need that.
Add more ingredients or additional spices to your liking.
I have a feeling that I’m going to be making lots of these whipped sweet potatoes over the next few months. You know… since I changed the game and all.
98 Comments on “Simple Whipped Sweet Potatoes.”
Oh, these just look so yummy and good! I love your blog and am happy I stumbled on it today.:)
That’s what’s missing from my sweet potatoes, and why they are not that good. I’m missing the butter and heavy cream. :)
That recipe looks so delicious! That will be on my dinner table tomorrow night! Thank you.
Can you have a word with my daughter and tell her how good sweet potatoes are? LOL.
My husband makes something very similar but he uses butternut squash instead of sweet potatoes, but he doesn’t use cream.
They sound pretty perfect just the way they are but I would have to add a little brown sugar/nut topping on mine. Love those Fall flavors!
Yum! I love sweet potatoes…wish I could get my husband to eat them too! Even toppings don’t really convince him!
I want those right now. YUM!
I made these tonight, added ground cinnamon and sweetened with real maple syrup. Super Good!!! :D Thanks for sharing this recipe!
I want to eat absolutely everything in this post, yum!!! Will definitely have to try those parfaits this weekend once I head to the grocery store to finally find pumpkin.
Lovely! Whipped sweet potatoes are one of my favorite foods in the whole world. I will be making lots of these, too!
I just made these! Sorta. I’m on a dairy-free diet, so I substituted a tbs of flax oil for the butter and almond milk for the cream. Not quite as creamy, but still turned out superb!
Mashed sweet potatoes look delicious!
OH . . . MY . . . Word! I just made these for dinner (used 1/2 cup of coconut milk instead of heavy cream b/c we didn’t have any) and these are incredible. (I also didn’t peel them, but that’s just something I don’t do. I’m lazy.)
These are so insanely good. I may eat these for breakfast, lunch and dinner tomorrow. (If there’s any left after breakfast.)
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Okay, I love the recipe, but I have to ask: This year I wanted to make a mashed potato-yam-sweet potato mix. Do you think it’s possible? I’m aiming to feed about 10 people…how many of each would I need?
I’m open to any/all suggestions!
I think a mix could work – you probably need about 5-6lbs of potatoes. The amount of each is up to you, depends on if you want half/half or one potato more prominent than the other.
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I tried this recipe: delicious! So far one of the best for mashed sweet potatoes, thank you for posting it.
I recently wrote an article on the health benefits of sweet potatoes: check it out http://www.theironyou.com/2011/04/sweet-potato-hollywoods-stars-favorite.html
My grandmother taught me to bake the sweet potatoes instead of boiling them to enhance the flavor. She said that boiling water blanched the flavor of the potato. I’m going to make these for my boyfriend tomorrow — I’m sure he’ll love them!
Simple and Perfect!
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It is THAT good and simple! All the others had sugar in them and a lot of other un-needed ingredients. Simple and delicious
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Dare I even ask, but has anyone tried this with canned sweet potatoes? I commited to making sweet potatoes for Thanksgiving and would love to try the recipe, but have already stocked up on canned sweet potatoes.
I should have added cream to my recipe, I’m going to try this next time
I used molasses in place of the vanilla due to dietary restrictions (alcohol in vanilla) and to lighten it up just a tad I mixed half and half with 1% milk in place of the heavy cream and it still came out rich and delicious!
I can’t believe I’ve never made these before! I didn’t add vanilla or nutmeg, I like my sweet potatoes with butter, salt, and pepper, the heavy cream made these so rich and smooth. All the other recipes I found had orange zest, honey, vanilla bean, or maple syrup. I love this recipe and will make these again for sure!
I checked several recipes online before settling on this one. I was in total disbelief that at least one recipe (not this one) called for 2 cups of heavy cream. This recipe fit the bill exactly. Because I was particular, I made some mods:
*baked the sweet potatoes (scrubbed, then wrapped in aluminum foil and baked at 375F for an hour)
*omitted all seasonings but salt and vanilla (kept the butter and heavy cream as written)
I served this as a side for dinner last night, and everyone agreed that they’d like to have these sweet potatoes again. Very balanced flavors! Cream came out, wasn’t overwhelming. Vanilla came out, also wasn’t overwhelming. Served with brown sugar on the side. This recipe is a keeper!
I have purchased your cookbook which I love. The sweet potato recipe above is not in it. I could not find a way to print this off so I took a picture on my cell phone!
Can I use can sweet potatoes to make whipped potatoes
I made these today, the only change I made was to wrap the sweet potatoes in tin foil and bake on a cookie sheet at 400 for one hour. Unwrapped and when cool to the touch, peeled the potatoes, cut into quarters and added ingredients and mix with my hand mixer. They taste awesome. Plan to serve with brown sugar as a side.
I made these for the first time for Thanksgiving this year. They were excellent, got rave reviews from my family. The only change I made was to double wrap the sweet potatoes and bake on a cookie sheet in the oven versus boiling them. Once the potatoes cooled I was able to easily hand peel them, quarter and whipped with my hand mixer. Thanks for posting, shared this recipe with others. I even made them the day before and reheated in the oven for 30 minutes covered in tin foil.