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Whipped Sweet Potatoes

Creamy Whipped Sweet Potatoes with Warm Cinnamon Bliss

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Deliciously creamy whipped sweet potatoes with a hint of cinnamon, perfect for your holiday meals.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Whipped Mixture
  • 3 pounds Sweet Potatoes Can substitute with yams, texture may vary.
  • 1/3 cup Brown Sugar Maple syrup can be used for a twist.
  • 1/2 cup Half and Half Milk or dairy-free alternatives can be used.
  • 4 tablespoons Salted Butter Unsalted butter or plant-based options work as well.
  • 1 teaspoon Cinnamon Pumpkin pie spice can be a substitute.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • Hand Mixer

Method
 

Step-by-Step Instructions for Whipped Sweet Potatoes
  1. Bring a large pot of water to a rolling boil. Peel and cube sweet potatoes into 1-2 inch pieces.
  2. Boil sweet potatoes for 13-16 minutes until fork-tender. Drain carefully in a colander.
  3. Transfer drained sweet potatoes to a large bowl, add brown sugar, cinnamon, and butter. Stir briefly.
  4. Using a mixer, beat the mixture on medium speed for about one minute, scraping the sides.
  5. Gradually pour in half and half while mixing at low speed, then increase to medium-high for 30 seconds.
  6. Spoon whipped sweet potatoes into a serving dish and garnish with cinnamon or maple syrup if desired.

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 180mgPotassium: 500mgFiber: 4gSugar: 10gVitamin A: 12000IUVitamin C: 20mgCalcium: 80mgIron: 1mg

Notes

These whipped sweet potatoes can be made ahead of time and stored in the fridge for up to 3 days. Reheat before serving.

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