Best Creamy Whipped Sweet Potatoes with Butter
These dreamy, creamy, whipped sweet potatoes are made with real butter and sage for the perfect easy and decadent side dish that pairs with various entrees. Like mashed sweet potatoes but with a silkier taste, this is an easy, make-ahead recipe for everyone.
I don’t know about you, but I started to think about side dishes months before the holidays. My family lives cross country and loves to visit us, so menu planning begins ahead of time. What with me being gluten-free, my niece being vegan, and my sister-in-law dairy-free- suffice it to say this meal takes some planning and daresay it a ‘sense of humor!
I have several sweet potato recipes, but this is always a huge hit. Also, sweet potatoes are always a perfect side dish for almost any special occasion. This recipe would also be delicious with roasted chicken, turkey, and a festive, colorful Kale Apple Salad with Orange Vinaigrette.
What You’ll Love About This Mashed Sweet Potato Recipe
- This recipe holds up well in the fridge and can be made ahead of time and reheated! Cover with aluminum foil and store in the refrigerator, re-heating right before serving.
- Very little active time is involved in this recipe, so you can focus on preparing other elements of your meal.
- These whipped sweet potatoes are rich, flavorful, and so creamy!
- Whipped Sweet Potatoes are perfect for a holiday side dish.
- It will be a big hit on your holiday dinner table!
Ingredients
- 3 pounds sweet potatoes, about 3-4 large sweet potatoes (1361 grams before baking)
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground cinnamon (optional)
- ¼ tsp ground sage
- Chopped chives to garnish (optional)
Easy Instructions for Whipped Sweet Potatoes
1. Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Wash the sweet potatoes and pierce each potato several times with a knife or fork. Place an inch between each potato on the lined-rimmed baking sheet for airflow. Bake for 50-60 minutes or until the potatoes are tender and the sweet potato skins can easily be removed.
3. Toward the end of the cooking time, place the butter in a saucepan and heat over low-medium heat. Melt the butter and stir in the cream, salt, pepper, garlic, cinnamon, and sage. Remove from heat and set aside.
4. Remove the sweet potatoes from the oven and let them cool enough to handle for about 5 minutes. Carefully peel the skin from the sweet potatoes and discard them. Cut the sweet potato flesh into chunks and place in a sizeable high-powdered blender. Puree the sweet potatoes until they are mostly smooth, scraping the sides of the blender with a rubber spatula as needed.
5. Pour the butter/cream mixture over the pureed sweet potatoes and blend until they are smooth with no chunks and the spices are fully incorporated.
6. Transfer to a serving bowl and enjoy warm—top with cracked pepper, chopped chives, and extra butter.
Ingredient Tips and Substitutions
- Sweet Potatoes – I prefer traditional orange sweet potatoes (like Jewel or Garnet) in this recipe; however, a variety of sweet potatoes can be used based on your preferences. Some sweet potatoes are starchier, and some are sweeter, and the texture will vary based on the variety you choose. For drier sweet potato varieties, add cream or butter if needed.
- Butter – You can substitute dairy-free butter for a vegan-friendly option, but nothing beats the taste of authentic, high-quality butter, in my opinion.
- Heavy Cream – You can substitute coconut milk with a dairy-free alternative but expect a slight coconut flavor. I do not recommend using half, half, or milk as they can make the whipped sweet potatoes too thin.
- Cinnamon – This ingredient can be omitted if you do not like cinnamon mixed into an otherwise savory dish.
- Maple Syrup – If you are a maple syrup lover, add a few tablespoons to create a savory sweet potato mash.
- Vanilla Bean – Add a small amount of vanilla to bring out the caramel flavor.
FAQ’s for Whipped Sweet Potatoes
Yes, sweet potatoes can be boiled instead of baked. The baking brings out a caramel-y sweetness, but the recipe will still be delicious if boiling, and it will save a little time. To do so, wash and peel the sweet potatoes. Then cut them into about 2-inch chunks. Place the sweet potato chunks into a large pot and cover them with enough water to submerge them fully. Bring the water to a boil and cook for 15 to 20 minutes or until the potatoes can be easily pierced with a fork. Drain the water and allow the potatoes to cool enough to handle.
I prefer a blender or immersion blender because it results in the smoothest, creamiest sweet potatoes. A large-volume food processor or an electric hand mixer can be used if you don’t have either.
To use an electric mixer, start on low speed to break up the potatoes, increasing the speed a little as lumps begin to get worked out. Once mostly pureed, add the butter/cream mixture and whip until smooth and creamy. You will love the natural sweetness of this recipe!
While yam and sweet potato are often used interchangeably at the grocery store, they differ.
Sweet potato is a root vegetable native to Central and South America. Sweet potatoes are in various colors (orange, yellow, white, or even purple). The most common type of sweet potato has bright orange flesh with smooth, reddish-brown skin. Sweet potatoes are sweeter, while yams are starchier and more like russet potatoes. Yams are also root vegetables but from a different plant. They are less creamy, drier, and typically have white flesh and a cylindrical shape. You will want to use sweet potatoes for this recipe!
Whipped sweet potatoes can be thickened in a variety of ways. Too thin whipped sweet potatoes can result if the potatoes you used were too small or if you boiled them and they took on too much water. You can try thickening them to your desired consistency by adding more cooked sweet potato to the purée and blending.
Whipped sweet potatoes can be served in a variety of ways. They can be served as a Thanksgiving side dish or brought to a festive potluck. They pair well with pork chops, roast chicken, or steak. They can even be dolloped onto a healthy bowl of protein and roasted veggies for a nutrient-dense carb source. You can even serve them as a main dish with sauteed veggies.
For the most consistent results, select sweet potatoes that are as close to 3 pounds (1361 grams) total weight before cooking. If you use sweet potatoes that are significantly larger or smaller, this will change the recipe, and you will need to adjust it to get the right flavor and texture.
Store leftovers in an airtight container in the fridge and consume within one week.
Thanks for stopping by Delectable Food Life! I hope you enjoyed serving this Creamy Whipped Sweet Potato Recipe at your holiday event or Thanksgiving Table. If you loved it, we always appreciate a 5-star Review.
PrintBest Creamy Whipped Sweet Potatoes with Butter
These dreamy, creamy, whipped sweet potatoes are made with real butter and sage for the perfect easy and decadent side dish that pairs with various entrees. This classic side dish is ideal for a holiday meal. Similar to mashed sweet potatoes but with a silkier taste.
- Prep Time: 10 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 Hour 10 Minutes
- Yield: 7 Servings 1x
- Category: Vegetables
- Method: Bake
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
3 pounds sweet potatoes, about 3-4 large sweet potatoes (1361 grams before baking)
1/4 cup unsalted butter
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 tsp garlic powder
1/2 tsp ground cinnamon (optional)
1/4 tsp ground sage
Chopped chives to garnish (optional)
Instructions
1. Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Wash the sweet potatoes and pierce each potato several times with a knife or fork. Place an inch between each potato on the lined rimmed baking sheet for airflow. Bake for 50-60 minutes or until the potatoes are tender and the sweet potato skins can easily be removed.
3. Toward the end of the cooking time, place the butter in a saucepan and heat over low-medium heat. Melt the butter and stir in the cream, salt, pepper, garlic, cinnamon, and sage. Remove from heat and set aside.
4. Remove the sweet potatoes from the oven and let them cool enough to handle for about 5 minutes. Carefully peel the skin from the sweet potatoes and discard them. Cut the sweet potato flesh into chunks and place in a sizeable high-powdered blender. Puree the sweet potatoes until they are mostly smooth, scraping the sides of the blender with a rubber spatula as needed.
5. Pour the butter/cream mixture over the pureed sweet potatoes and blend until they are smooth with no chunks and the spices are fully incorporated.
6. Transfer to a serving bowl and enjoy warm—top with cracked pepper, chopped chives, and extra butter.
Notes
Sweet Potatoes – I prefer traditional orange sweet potatoes (like Jewel or Garnet) in this recipe; however, a variety of sweet potatoes can be used based on your preferences. Some sweet potatoes are starchier, and some are sweeter, and the texture will vary based on the variety you choose. For drier sweet potato varieties, add cream or butter if needed.
Butter – You can substitute dairy-free butter for a vegan-friendly option, but nothing beats the taste of authentic, high-quality butter, in my opinion.
Heavy Cream – You can substitute coconut milk with a dairy-free alternative but expect a slight coconut flavor. I do not recommend using half, half, or milk as they can make the whipped sweet potatoes too thin.
Cinnamon – This ingredient can be omitted if you do not like cinnamon mixed into an otherwise savory dish.
Maple Syrup – If you are a maple syrup lover, add a few tablespoons to create a savory sweet potato mash.
Vanilla Bean – Add a small amount of vanilla to bring out the caramel flavor.
Silky and delicious! Really easy recipe.