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–+ servings
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.

Whipped Sweet Potatoes

easyhealthyrecipes.com/whipped-sweet-potatoes/
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.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Recipe makes approximately 6 servings

Equipment Needed

  • 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)

Ingredients Needed

  • 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)

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.
    Overhead view of 4 large sweet potatoes lined horizontally on a baking sheet lined with parchment paper.
  • 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.
    Overhead view of mashed sweet potatoes in a large glass mixing bowl.
  • Add cinnamon, salt, pepper, orange juice, and brown sugar to bowl. Whisk or use hand mixer to combine ingredients, then set bowl aside.
    Overhead view of a glass mixing bowl filled with mashed sweet potatoes, brown sugar, cinnamon, salt, pepper, and orange juice.
  • 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.
    Overhead view of melting butter and heavy cream in a small saucepan on a white countertop.
  • 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.
    Overhead view of whipped sweet potatoes in a large glass mixing bowl with a white hand mixer fitted with beater attachments.
  • When cream mixture is fully incorporated, top whipped sweet potatoes with fresh chopped parsley and additional butter if desired, then serve warm.

Recipe 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 Info (Approximate)

Serving: 1serving | Calories: 277kcal | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.2g | Total Carbs: 47g | Fiber: 7g | Sugar: 11g | Net Carbs: 40g | Vitamin C: 8mg | Cholesterol: 25mg | Sodium: 352mg | Potassium: 791mg | Calcium: 80mg | Iron: 1mg