Whipped sweet potatoes make an ideal holiday side — rich, silky and lightly spiced, finished with the toasty depth of browned butter for an irresistible flavor.
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Sweet potatoes are often overlooked on the holiday table, but this whipped preparation highlights their natural sweetness while keeping the dish savory. The result is an ultra-creamy mash with a subtle warmth from spice and a nutty finish from browned butter.
Browning the butter is optional but highly recommended — it’s simple to do and adds a delicious, caramel-like complexity. If you prefer not to brown it, melted butter works fine.
Whipping the cooked sweet potatoes produces a very smooth texture. If you don’t have an electric mixer, a potato ricer or a sturdy masher will also work.
Grocery List
This recipe uses only a few ingredients and takes under 30 minutes to prepare. Scale easily for a crowd — plan roughly one medium sweet potato per person.
- Sweet potatoes
- Unsalted butter
- Cream (heavy/double). For lactose intolerance, use soy cream.
- Pinch ground cinnamon, cloves and nutmeg
- Maple syrup
- Salt and pepper
How To Make Whipped Sweet Potatoes
Full measurements and a printable recipe card are provided below. Read the steps before you begin.
Peel and cube the sweet potatoes. Place them in a saucepan of boiling water with 1 teaspoon of salt and cook until tender, about 15–20 minutes. Drain thoroughly.
Dry the pan and add the butter over medium heat. Stir as it melts and bubbles; after a few minutes you’ll see tiny brown flecks and smell a nutty aroma. Remove from the heat as soon as the butter turns golden-brown to avoid burning.
Return the drained sweet potatoes to the pan, add maple syrup, the spices and seasoning, then use an electric hand mixer on low to begin combining. Pour in the cream and continue mixing until the mash is smooth and luxuriously creamy. If you prefer, use a potato ricer for an extra-silky texture.
Taste and adjust salt, pepper or maple syrup as needed. Transfer to a serving bowl and garnish with chives or parsley and a pat of butter. Serve warm.
RECIPE NOTES
- If you’d rather skip browning the butter, simply melt it and continue with the recipe.
- Store leftovers in the refrigerator for 2–3 days. Add a splash of milk or cream when reheating to restore creaminess.
- Swaps for the cream: evaporated milk, soured cream or a soy single cream all work well.
Serving Suggestions
- Pair with roasted or braised meats, such as pork or turkey, or rich venison dishes.
- Works well alongside green vegetables and a tart sauce to balance the sweetness.
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Whipped Sweet Potatoes
Ingredients
- 4 sweet potatoes
- 3 tbsp unsalted butter more to serve
- 1 tsp salt
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ½ teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg
- 1 tbsp maple syrup or to taste
- ¼ cup (60ml) cream or more as needed
- chives or parsley to garnish
Instructions
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Peel and cube the sweet potatoes and place in a saucepan of boiling water with 1 teaspoon of salt. Cook until tender, 15–20 minutes. Drain into a colander.
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Dry the saucepan and melt the butter over medium heat. Cook, stirring, for about five minutes until the butter foams and small brown flecks appear. Remove from heat when the butter smells nutty.
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Add the cooked sweet potatoes, maple syrup, spices and seasoning. Use an electric hand mixer on low speed, then add the cream and continue mixing until very smooth and creamy.
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Taste and adjust seasoning. Transfer to a serving bowl, garnish with chives or parsley and a little extra butter, and serve immediately.
Notes
Nutrition
Nutritional information is approximate and will vary by ingredient quality and portion size.