Whipped Sweet Potatoes

5 from 1 vote

Creamy whipped sweet potatoes flavored with brown sugar and island spices. It's a satisfying side dish that's perfect for holiday gatherings, but simple enough for weeknight dinners too. Try it with my island-inspired glazed ham or blackened mahi mahi.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side Dish, Sides

Servings: people

Calories: 413kcal

Author: Crystal DaCruz

Equipment

potato masher
stand mixer, handheld beater or whisk

Ingredients

3 lbs orange-fleshed sweet potatoes peeled and diced into 2 inch pieces
2 teaspoon salt
6 tablespoon salted butter
½ cup brown sugar
½ cup canned coconut milk
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon vanilla extract
salt and pepper to taste
fresh thyme for garnish

Instructions

Peel the sweet potatoes and cut them into 1.5-inch cubes.
Place them in a pot, cover with water, and bring to a boil. Cook for 25 minutes, or until they're very soft.
Drain the sweet potatoes well and place them in a large mixing bowl. Add butter, brown sugar, and mash (using a regular potato masher) until the butter has melted into the potatoes.
Slowly add coconut milk and whip until smooth and creamy, using a whisk or spatula. Then add ginger, nutmeg, allspice, and vanilla. Continue whipping until fully combined. Add a few pinches of black pepper and touch of salt if needed.
Transfer the sweet potatoes to a serving dish and top with fresh thyme and a slice of room temperature butter (optional).

Notes

Recipe Tips:

For best results, make this dish last or keep the potatoes hot until you're ready to mash them. You can keep them hot by leaving them in the hot cooking water, covered with a lid, then drain and mash just before serving. If the water cools too much, just warm it up by bringing it to simmer.
If you don't have an electric mixer, you can easily make this recipe by hand, using a whisk or silicone spatula.
For a richer version of this dish, replace the coconut milk with heavy cream, or half and half.

Storing and reheating leftovers:

Store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Reheat in a baking dish in the oven for 10–15 minutes at 350°. You can also use a steamer (line it with foil and watch for excess moisture) or in the microwave.

Nutrition