Whipped Sweet Potatoes

5 from 1 vote

Sweet potatoes are a powerhouse vegetable packed with flavor and nutrition. Skip the marshmallows, brown sugar or maple syrup. Whipped sweet potatoes make a healthy side dish any time of the year. Instructions to simmer as well as steam.

Prep Time10

Cook Time20

whip time10

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 307kcal

Author: Sally Cameron

Equipment

Hand mixer
large pot with lid
Steamer rack

Ingredients

2 pounds sweet potatoes
3-4 tablespoons unsalted butter or olive oil
½ teaspoon sea salt
¼ teaspoon ground black or white pepper
1-2 tablespoons chopped toasted pecans garnish, optional

Instructions

Peel Potatoes and Chop

Cut sweet potatoes in half crosswise to make them more manageable. Trim a piece from the long side of the sweet potato to create a flat surface. Place the flat surface on the cutting board for stability and cut the potato into planks about ¾″ wide, then cut the planks into the same size diced potatoes.

To Steam Potatoes

Fill a large pot a few inches full of water, enough to reach the bottom edge of your steamer insert. With the lid on, bring water to a boil, add potatoes, and steam until very soft, 18-20 minutes. To test for doneness, pierce with the tip of a sharp paring knife. Potatoes whip more easily and smoothly when very soft but you don't want them water-logged.

To Simmer Potatoes

Place the potatoes into a medium saucepan or pot and cover with cold water. Bring to a simmer over medium heat. Turn down if needed once the potatoes are cooking. You don’t want to boil them (they will fall apart). Cook until the potatoes are very soft when pierced with a sharp knife tip, 18-20 minutes.

Finish and Whip Potatoes

Steamed potatoes can be whipped right away. For simmered potatoes, drain and place them back in the pan on the warm (but turned off) burner for a few minutes to reduce excess moisture.
Whip the potatoes with an electric handheld mixer, adding salt, pepper and butter or olive oil. Start to whip slow and build up the speed to high. Whip until smooth and creamy, adding any dairy, milk, or non-dairy milk if desired. Serve warm.
Sweet potatoes can also be whipped with an immersion or stick blender, it may take a little longer to get them smooth.
If potatoes are not completely smooth and there are a few bits of potatoes, they are still great because they are very soft.
Make Ahead
Potatoes can be made ahead, completely cooled and refrigerated in an airtight container and re-heated to serve in a low oven covered with foil. Re-heat to 165F, testing with an instant-read digital thermometer.

Notes

To save time, make the sweet potatoes a day ahead and warm before serving. To heat, place the sweet potatoes in a medium glass or stainless steel bowl over a pan with simmering water. Cover with foil and heat until hot, stirring occasionally. Alternatively place in a warm oven.

Nutrition