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Perfect as a holiday side dish, these warm and comforting whipped sweet potatoes are creamy, smooth, and seasoned with a touch of cinnamon and brown sugar.

Overhead view of a bowl of whipped sweet potatoes with 2 pats of butter and fresh chives.

What Makes This Recipe So Good

Whipped sweet potatoes are deliciously dreamy – the ultimate side dish for your Thanksgiving turkey, your Christmas ham, or your Tuesday night rotisserie chicken. One bite of these and mashed sweet potatoes will be a thing of your past.
Oven-roasted sweet potatoes, seasoned with salt, pepper, cinnamon, and brown sugar, then blended with warm cream and melted butter. This dish melts in your mouth and gives you all those warm, comforting, autumn flavors you’d expect from sweet potatoes.
The texture is totally mouth-pleasing. After roasting, the insides of the sweet potatoes are whipped with a hand mixer for a creamy, smooth, never-lumpy consistency that you just can’t get with your average potato masher.

Chef’s Tips

Cook times will vary based on the age of your oven, the position of your oven racks, and the size of your sweet potatoes. To be sure the potatoes are as tender as they need to be, use the fork test. It’s easy. All you have to do is try to insert the tines of a fork through the skin of the sweet potatoes. The potatoes are ready to come out of the oven when the tines easily slide through the skin and down into the sweet potatoes.
If you’re in a rush, you can boil the sweet potatoes rather than roasting them. They won’t have as sweet a flavor as oven-roasted potatoes, but they’ll get the job done. Just peel the sweet potatoes, cut them into 2-inch cubes, and throw them in a pot. Cover them with cold water, add a pinch of salt, and bring the water to a boil. Once the water’s boiling, reduce the heat to low and simmer the potatoes for 15 to 20 minutes, until the cubes are fork tender.
You read the ingredients right. Orange juice. Don’t skip it! The acidity of the orange juice cuts down the natural sweetness of the potatoes, balancing the dish and making it the perfect savory side. Don’t worry, you won’t end up with citrusy sweet potatoes. Trust me on this one!

Overhead, zoomed-out view of a white bowl filled with bright orange whipped sweet potatoes on a white tablecloth. Potatoes are topped with 2 pats of butter and chopped chives.

You’ll Love These Holiday Dishes

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5 from 1 vote

Whipped Sweet Potatoes

Prep: 15

Cook: 1

Total: 1 15

Roasted sweet potatoes transform into a smooth, creamy, whipped potato side dish with a touch of brown sugar and cinnamon, perfect for your holiday table.

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6 servings

Ingredients

▢ 4 large sweet potatoes approximately 3 pounds
▢ ¼ teaspoon cinnamon
▢ ½ teaspoon salt more or less to taste
▢ ¼ teaspoon freshly ground black pepper more or less to taste
▢ 2 tablespoons orange juice
▢ 1 packed tablespoon brown sugar see Notes
▢ 2 tablespoons butter plus more if desired
▢ ⅓ cup heavy cream
▢ chopped fresh parsley for garnish

Get Recipe Ingredients

Equipment

Oven
running water
vegetable scrub brush or paper towels
Fork
Baking sheet
Aluminum foil or parchment paper
Wire cooling rack
Knife
large spoon
Large bowl
whisk
Small saucepan
Hand mixer or immersion blender

Instructions

Preheat oven at 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper and set aside.
Wash sweet potatoes under running water, making sure to scrub away any surface dirt from skins.
Once sweet potatoes are washed, use fork to prick holes at least ¼-inch deep into skin of each sweet potato. Cover all sides of sweet potatoes with holes. Place sweet potatoes on lined baking sheet.
Place baking sheet in preheated oven. Roast sweet potatoes 45 minutes, then test doneness by inserting fork into sweet potatoes. Sweet potatoes are ready when tines of fork easily pierce through skin to center of potatoes. Add cook time as needed until sweet potatoes are ready.
When sweet potatoes are fork tender, remove baking sheet from oven. Transfer potatoes to wire cooling rack and let cool until potatoes can be handled safely. Cut potatoes in half if desired to help cool faster.
Once cooled, carefully slice sweet potatoes open. Use large spoon to scoop meat of potatoes out of skin and into large bowl. Repeat until all sweet potatoes have been transferred to bowl.
Add cinnamon, salt, pepper, orange juice, and brown sugar to bowl. Whisk or use hand mixer to combine ingredients, then set bowl aside.
Heat small saucepan over medium-low heat. When pan is warm, add butter and heavy cream. Whisk ingredients gently 2 minutes or until butter is melted and incorporated into cream.
Carefully and gradually, pour warm cream mixture into bowl with potatoes. Use hand mixer or immersion blender to fully incorporate cream and butter into potatoes after each addition. Repeat until entire cream mixture has been incorporated into potatoes. Potatoes should be whipped and creamy.
When cream mixture is fully incorporated, top whipped sweet potatoes with fresh chopped parsley and additional butter if desired, then serve warm.

Notes

If you’re not serving the whipped potatoes immediately, transfer them to an oven-safe dish, cover them with foil, and place them in the oven to keep warm (make sure the oven is off or you’ll overcook – or burn – the potatoes).

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Whipped Sweet Potatoes

What Makes This Recipe So Good

Chef’s Tips

You’ll Love These Holiday Dishes