Sweet and Savory Whipped Sweet Potatoes

Ratings:
Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 25 Mins Total Time: 35 Mins

This recipe for sweet and savory whipped sweet potatoes makes the fluffiest, most velvety sweet potatoes every time. It is also super simple to make!

With just 7 simple ingredients, you can whip up this delicious side dish any time of year. It is such a complimentary dish to add to your holiday menu or really any time of the year.

How to Prepare Sweet Potatoes

1. Start by peeling 4 large sweet potatoes. If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small knife or spoon. To save time you can also cut them into smaller pieces to speed up the cooking time.

2. Rinse the potatoes to remove any excess starch and to keep them from discoloring.

3. Transfer them to a large pot and add just enough cold water to cover the top of the potatoes.

4. Bring that to a rolling boil over high heat then reduce the heat to a light boil. Partially cover and cook until their easily pierced with a fork. Usually takes about 20-25 minutes depending on the size of your potatoes.

5. Drain the potatoes really well, then transfer them to a boil of your stand mixer.

6. Grab the whisk attachment and mash the potatoes coarsely by hand just to break them up.

7.  Transfer the bowl onto your stand mixer and with the same whisk attachment beat at low speed for 30 seconds, then increase to medium speed and slowly drizzle in the hot cream. The potatoes should look creamy but not overly loose.

8. With the mixer on add 2 Tbsp of softened butter, adding it 1 Tbsp at a time and waiting a few seconds between each addition. Slowly whipping in the softened butter gives the potatoes the best texture and flavor.

9. Continue mixing and add in the vanilla, nutmeg, salt, and pepper.

How to Whip Sweet Potatoes

It all depends on the type of texture you want. If you prefer to have a chunkier mash, then, by all means, use a fork. If you want them a little smoother, use a potato masher.

If you want your spuds to be incredibly smooth and velvety, use the food processor, hand mixer, stand mixer, or immersion blender. Any of these machines will whip your spuds into a fluffy, velvety consistency.

I find the stand-alone mixer to be the easiest equipment to use. I just give the potatoes a few pulses until I get my desired texture. Absolutely no work involved! Whip in small batches if you have a lot of potatoes.

Looking for a healthier version? Skip the sugar and instead add a few tablespoons of maple syrup, honey, or coconut sugar.

Other healthy substitutes are flax oil for butter and almond or coconut milk for heavy cream.

How Long do Whipped Sweet Potatoes Last in the Fridge?

Mashed Sweet Potatoes should be transferred to an airtight container and stored in the refrigerator. When stored properly, they are good for about four days.

Can You Freeze Whipped Sweet Potatoes?

Yes, you can! To freeze your sweet potatoes follow these easy steps.

  1. Allow the mashed sweet potatoes to cool completely (placing them in the fridge once cooled to room temperature will help).
  2. Pack the sweet potatoes into freezer-safe bags or containers.  If using freezer bags, flatten and remove as much air as possible
  3. Place into the fridge (if using a bag, you can freeze flat on a rimmed baking sheet, and then store upright once solid.
  4. Freeze the mashed sweet potatoes for up to 12 months.

To reheat frozen mashed sweet potatoes, allow them to thaw in the fridge until no longer frozen.  Then, reheat in the microwave, stirring occasionally, for 2-4 minutes until heated through.  You can also reheat in a pan on the stove by heating over medium-high heat and cooking, covered until heated through, stirring occasionally.

Tips & Tricks

Want to add some crunch? Toss in some toasted pecans. You could also add some candied bacon.

To make, fry bacon in a pan. Stir in a tablespoon of brown sugar and cook for 2 minutes.

Want a more savory mash? A combination of sour cream, garlic, parmesan cheese, and milk also makes a great savory variation.

For a nice kick, stir in a few tablespoons of bourbon and orange juice.

What Is The Difference Between A Sweetpotato And A Yam?

The truth is what you’ve been calling a yam is most likely a sweet potato. Even more, it’s possible that you’ve never even tasted a yam!

That sweet, orange-colored root vegetable that you love so dearly is actually a sweet potato. Yes, all so-called “yams” are in fact sweet potatoes. Most people think that long, red-skinned sweet potatoes are yams, but they really are just one of many varieties of sweet potatoes.

A true yam is a starchy edible root of the Dioscorea genus and is generally imported to America from the Caribbean. It is rough and scaly and very low in beta carotene.

Depending on the variety, sweet potato flesh can vary from white to orange and even purple. The orange-fleshed variety was introduced to the United States several decades ago. In order to distinguish it from the white variety everyone was accustomed to, producers and shippers chose the English form of the African word “nyami” and labeled them “yams.”

Taste

Sweetpotatoes are almost always sweeter than yams.  They have versatile flavor easily altered by cooking methods.

Yams are starchier and more potato-like, usually not very sweet. Versatile; flavor easily altered by cooking methods.

Appearance

In the U.S. the majority of Sweetpotatoes sold are one of four appearances;

  1.  Rose color skin with orange flesh
  2. Pale copper/tan skin with white flesh
  3. Red skin, dry white flesh
  4. Purple skin and flesh

All are more slender in appearance than a potato and have tapered ends; however, each of these does have a different flavor profile.

Some yams are the size and shape of small potatoes; others can grow up to 1.5m (5ft) in length and weigh over 100lbs (70kg). Skins may be dark brown or light pink; insides white, yellow, purple, or pink.

Nutrition

Sweetpotatoes: Very nutritious. Has more sugar, protein, calcium, iron, sodium, vitamin A, beta-carotene, and water than yams do.

Yams:  Very nutritious. Has more fat, carbs, fiber, potassium, vitamin C, vitamin B6, and vitamin E than sweet potatoes do.

Production

In the U.S., over 50% of the country’s sweet potatoes are grown in North Carolina.

Today, yams are grown around the world, but West Africa is still where most yam crops — nearly 95% — are grown.

The recipe calls for Yams, Can I use Sweetpotatoes instead?

Though you’re not likely to find true yams at your grocery store, yams and sweet potatoes are interchangeable in most recipes

Ingredients

0/7 Ingredients
Adjust Servings

Instructions

0/9 Instructions
  • Start by peeling 4 large sweet potatoes. If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small knife or spoon. To save time you can also cut them into smaller pieces to speed up the cooking time.
  • Rinse the potatoes to remove any excess starch and to keep them from discoloring.
  • Transfer them to a large pot and add just enough cold water to cover the top of the potatoes.
  • Bring that to a rolling boil over high heat then reduce the heat to light boil. Partially cover and cook until their easily pierced with a fork. Usually takes about 20-25 minutes depending on the size of your potatoes.
  • Drain the potatoes really well, then transfer them to a boil of your stand mixer. 
  • Grab the whisk attachment and mash the potatoes coarsely by hand just to break them up. 
  • Transfer the bowl onto your stand mixer and with the same whisk attachment beat on low speed for 30 seconds, then increase to medium speed and slowly drizzle in the hot cream. The potatoes should look creamy but not overly loose.
  • With the mixer on add 2 Tbsp of softened butter, adding it 1 Tbsp at a time and waiting a few seconds between each addition. Slowly whipping in the softened butter gives the potatoes the best texture and flavor.
  • Continue mixing and add in the vanilla, nutmeg, salt and pepper.

Notes

Tips & Tricks

Want to add some crunch? Toss in some toasted pecans. You could also add some candied bacon.

To make, fry bacon in a pan. Stir in a tablespoon of brown sugar and cook for 2 minutes.

Want a more savory mash? A combination of sour cream, garlic, parmesan cheese, and milk also makes a great savory variation.

For a nice kick, stir in a few tablespoons of bourbon and orange juice.

Very Important: Be careful not to overmix your sweet potatoes or they will become very gummy.

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