These Whipped Sweet Potatoes are absolutely delish! The Sweet Potatoes are whipped to perfection and are the ideal Fall side dish and a must have at the Thanksgiving dinner table. Plus, these sweet potatoes only have 5 ingredients.
Sweet potatoes are naturally sweet and this recipe only uses ¼ cup of additional brown sugar to bring in a bit more sweetness and caramel notes. Half and half is used instead of heavy cream to cut down on the heaviness there too.
It's a lot lighter than the traditional sweet potato casserole grandma made. Personally, I like to pair these on the Thanksgiving dinner table with my Old Fashioned Sweet Potato Casserole Recipe, which is much more decadent. This gives my guests two options.
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Why You'll Love This Recipe:
- It focuses on the sweet potatoes and allows them to be the star of the dish using their natural flavors.
- This recipe is so easy to make and only uses 5 ingredients.
- It's ready in about 30 minute.
- The hardest part is peeling and chopping the potatoes.
- It's budget friendly. Sweet potatoes are usually very inexpensive in the Fall months and most of the time they are on sale during Thanksgiving week.
- These Sweet Potatoes are Gluten Free!
If you are looking for more Thanksgiving Recipes to pair with these potatoes, try my Cranberry Sauce with Orange Juice, Cornbread Dressing with Sausage, Crack Green Beans and Creamy White Cheddar Mac and Cheese.
The Ingredients:
Sweet Potatoes- A delicious, naturally sweet root vegetable loaded with fiber and vitamins. In this recipe, we boil them until they are nice and tender, and they whip really well. These, along with yams, are a staple at most Thanksgiving dinner tables. Try these Baked Sweet Potato Slices and Sweet Potato Wedges in the Air Fryer.
Brown Sugar- Adds just a bit of sweetness along with caramel notes.
Half and Half- Helps to whip the potatoes into a creamy texture.
Salted Butter- Adds in richness to the whipped sweet potatoes.
Cinnamon-My favorite addition for it's woody flavor. In the Fall and Winter months, I add cinnamon to everything I possible can.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations:
- You can use unsalted butter for the recipe and salt to taste, if you prefer unsalted butter.
- Add some toasted pecans or maple syrup to the top when serving for a classic Fall look.
- I don't recommend milk for the recipe instead of half and half because it won't get the whipped texture we're looking for.
- If you don't have a stand mixer, you can use a hand mixer and large bowl.
How to Make Whipped Sweet Potatoes:
Step 1: Begin by bringing a large pot of water to a boil. While the water is boiling, peel and chop the sweet potatoes into small cubes. This allows them to cook evenly and quicker.
Step 2: Carefully add the potatoes into the boiling water. Boil for 13 to 16 minutes, stirring every 5 minutes, until they are tender enough to break apart when stuck with a fork. The water should have some small broken apart pieces floating around and maybe even a bit of orange color floating at the top.
Step 3: Strain the potatoes, then add them to a large bowl (if using a hand mixer), or to the bowl of the stand mixer. Add in the brown sugar, cinnamon, and butter. Blend at medium speed for 1 minute.
Step 4: Slowly, pour in the half and half. Start speed on low until combined, then turn speed to medium high for 30 seconds. Use a spatula to run down the sides of the bowl to make sure everything gets incorporated, with no chunks. Mix for a few minutes on medium-high speed until it is nice and pureed.
Step 5: Pour the whipped sweet potatoes into a casserole dish or bowl to serve.
Optional: Top with additional cinnamon or pumpkin pie spice, a few tablespoons of maple syrup and a couple pecans. Enjoy!
Expert Tips:
- Make sure the sweet potatoes are almost falling apart and completely softened before draining the water. Overcooked is better than undercooked in this recipe.
- If the potatoes look a little thicker after whipping then mine do, add an additional few tablespoon of half and half in 1 tablespoon increments until they reach the desired texture. This can happen if you used more sweet potatoes than I did.
For Holiday desserts, try my Lotus Biscoff Cheesecake, Mini Apple Pies, Apple Pie Cinnamon Rolls, Turtle Pie and Pumpkin Bread with Cream Cheese Icing.
Recipe FAQs:
I don't recommend these because the texture of fresh, boiled potatoes is different than both canned and frozen.
Absolutely & it's a good time saver. Try and find a package that equals about 4 cups of sweet potato. I typically buy them and peel myself to save on cost.
Peeling and cutting the potatoes before boiling allows them to cook faster. Try to cut them about the same size, so they cook evenly. It saves time and hassle!
Storage:
Store in a sealed container in the fridge for up to 3 days. To reheat leftovers, preheat the oven to 350 and cook for 15 minutes. To use the microwave, transfer the whipped sweet potatoes into a microwave safe dish and microwave for 20 second increments until hot.
Love Potato Recipes? Try my Mashed Potatoes with Red Skin, Smashed Potatoes with Cheese, and Cheesy Potato Casserole too!
More Fall Recipes You Will Love:
If you tried this Whipped Sweet Potato Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Whipped Sweet Potatoes
- Total Time: 30 minutes
- Yield: 5 cups 1x
Description
This recipe for Whipped Sweet Potatoes is absolutely delish! The sweet potatoes are whipped to perfection. These potatoes are the ideal Fall side dish and a must have at the Thanksgiving dinner table. Plus, it's only 5 ingredients!
Ingredients
- 3 large sweet potatoes, or 5 small to regular size sweet potatoes (should equal about 4 cups after peeled and chopped)
- ¼ cup half and half (plus, possibly a few additional tablespoons *see notes below*)
- 4 tablespoons salted butter
- 1 teaspoon ground cinnamon
- ¼ cup light brown sugar, packed into measuring cup
Instructions
- Begin by bringing a large pot of water to a boil. While the water is boiling, peel and chop the sweet potatoes into small cubes. This allows them to cook evenly and quicker.
- Carefully add the potatoes into the boiling water. Boil for 13 to 16 minutes, stirring every 5 minutes, until they are tender enough to break apart when stuck with a fork. The water should have some small broken apart pieces floating around and maybe even a bit of orange color floating at the top.
- Strain the potatoes, then add them to a large bowl (if using a hand mixer), or to the bowl of the stand mixer. Add in the brown sugar, cinnamon, and butter. Blend at medium speed for 1 minute.
- Slowly, pour in the half and half. Start speed on low until combined, then turn speed to medium high for 30 seconds. Use a spatula to run down the sides of the bowl to make sure everything gets incorporated, with no chunks. Mix for a few minutes on medium-high speed until it is nice and pureed.
- Pour the whipped sweet potatoes into a casserole dish or bowl to serve. Optional: Top with additional cinnamon or pumpkin pie spice, a few tablespoons of maple syrup and a couple pecans. Enjoy!
Notes
It's really important to make sure the sweet potatoes are completely cooked. Overcooked is better than undercooked in this recipe.
If the potatoes look a little thick at the end, add an additional few tablespoons of half and half in 1 tablespoon increments until they reach the desired texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: stovetop
- Cuisine: thanksgiving
Shannon Cubbon says
Hi! Can the recipe be made ahead of time and refrigerated and reheated?
Tara Smithson says
Hi Shannon! Absolutely. It should be totally fine. I would just store it in a casserole dish, then pop it into the oven for 15-20 minutes with foil on top at 350 degrees, then serve. Happy Thanksgiving!
Holly says
Absolutely loved these! Just sweet enough. 😊
Tara Smithson says
Totally agree! Thank you!