Sweet potatoes are a year round favorite of mine. In the spring, I love to roast them and serve them with a nice piece of fish, in the summer I love wrapping them in foil and tossing a few on the grill and in the fall, I love whipping them up with some butter and maple syrup to go with turkey or roast chicken.
These whipped sweet potatoes are so cozy and delicious. I always make a huge batch, as they reheat great and can be used not only as a fabulous side dish, but also in cupcakes, pancakes, waffles… the list goes on and on.
Let’s get started…
Start by peeling and cubing up 3 large sweet potatoes. My sweet potatoes were pretty large and they filled a 3 quart bowl once they were whipped up, which would be about 8 servings.
Place your cubed potatoes into a large pot and fill the pot with enough water to completely cover them. Place the pot over medium high heat and bring the water to a rolling boil. Boil the potatoes until they are fork tender and then drain them.
Transfer the drained, steamy hot potatoes into a large bowl (if you are using a hand mixer) or the bowl of your stand mixer. Add 4 tablespoons of butter into the bowl and let the heat from the potatoes start to melt it down a bit. Whip the potatoes for about 30 seconds or until most of them are broken down a good bit.
Add 2 tablespoons of maple syrup, 1/4 cup of brown sugar, 1/2 cup of heavy cream and 1/2 teaspoon of salt and continue whipping until the potatoes are smooth, creamy and all of the ingredients are fully incorporated.
Transfer the potatoes into a nice big bowl and place a few slices of butter over top and it doesn’t matter what you are serving these whipped sweet potatoes alongside… they will be the star of the show!
Whipped Sweet Potatoes
Ingredients
- 3 large sweet potatoes, peeled, cubed
- 4 tablespoons butter
- 2 tablespoons maple syrup
- 1/4 cup brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
Instructions
- Peel and cut 3 large sweet potatoes into 1 inch cubes
- Transfer the cubed sweet potatoes into a large pot and fill the pot with enough water to fully submerge the potatoes
- Place the pot over medium high heat and bring the water to a rolling boil
- Boil the sweet potatoes until the are fork tender
- Drain the sweet potatoes and transfer them into a large bowl or the bowl of a stand mixer
- Place 4 tablespoons of butter into the bowl and allow the heat of the potatoes to begin to melt it down a bit
- Whip the potatoes for about 30 seconds on medium speed (with the paddle attachment, if using a stand mixer)
- Add 2 tablespoons of maple syrup, 1/4 cup of brown sugar, 1/2 cup of heavy cream and 1/2 teaspoon of salt and continue whipping until the ingredients are fully incorporated and the potatoes are smooth and creamy
- Serve immediately
- Store leftovers in an airtight container at the refrigerator
