Savory whipped sweet potatoes are what I make when the main dish is already hogging the oven. A little butter and black pepper bring out the sweetness that's already there, and the whole thing comes together on the stovetop. Scoot over, turkey. This side dish deserves a little room on the plate!
Serve a scoop alongside my Crockpot Shredded Turkey with Gravy and let that gravy wander across the plate. That's my kind of dinner!
Why you'll love these savory whipped sweet potatoes
My favorite part is what happens when the hand mixer comes out. Those plain boiled sweet potatoes turn light and fluffy right in the pot. A splash of evaporated milk gives them a creamy finish, and if you sneak a spoonful before dinner, 😉 we'll call it quality control.
Whipped Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes
- 4 tablespoons butter
- ¼ cup evaporated milk
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Peel the sweet potatoes and cut them into 2-inch chunks. Place them in a large pot and cover with cold water. Add a tablespoon of salt to season the water.
- Bring to a boil over high heat. Reduce the heat slightly and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
- Drain well and return the sweet potatoes to the warm pot. Let them sit for 1-2 minutes to allow any excess moisture to evaporate.
- Add the butter, evaporated milk, salt, and pepper. Using a hand mixer or potato masher, whip the potatoes until smooth and fluffy.
- Taste and adjust the seasoning if needed. Transfer to a serving bowl and serve warm.
Notes
Love this recipe? Join the free membership group!
Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Whipped sweet potato FAQs
Yes! Make them the day before, then cover and refrigerate. Reheat them gently on the stove, stirring now and then. If they've thickened up in the fridge, stir in a splash of milk.
Yes. White sweet potatoes tend to be drier than orange ones, so you may need a little extra milk to get them where you want them.
You can if you like a more rustic side dish. Scrub the potatoes well first and expect little bits of peel in each bite. I peel mine when I want a smooth finish.
Yes. Whole milk works well here. Add it a little at a time. It's easy to pour in more, and fishing it back out is a kitchen trick I haven't learned yet.
Spread them over my tradditional cottage pie casserole in place of the usual potato topping. I like to drag a fork across the top to make little ridges that brown in the oven.
Deb's top tip
After draining the sweet potatoes, put them back in the pot and set it over low heat for a minute or two. Give the pot a gentle shake so the extra moisture can steam off before you whip them. That little step keeps water from sneaking back into your side dish!
Test kitchen notes
Save the final taste test for after everything's mixed. The sweet potatoes pick up a little salt from the cooking water, so give them a taste before adding another pinch. If they need a little zip, try a pinch of smoked paprika. Start small. That stuff likes to be the loudest thing on the plate!
More potato and sweet potato side dishes
If your family starts asking about the marshmallows before you've even planned the holiday menu, put my Make-ahead Sweet Potato Casserole on the list! You can put it together the day before, and those toasted pecans tucked between the layers are my favorite part. For a Sunday dinner with gravy, make a batch of my Texas Roadhouse Mashed Potatoes and dig yourself a nice big gravy well.
And if you like a side dish with a little family history, my Candied Sweet Potatoes come from a recipe that's been in our family for over 100 years. Once you've tasted that buttery syrup, you'll see why we're still making them!
Wrapping it up
If you make these sweet potatoes, leave a star rating and tell me how they went over at your house. Did anyone go back for seconds before they'd even finished their firsts? I love hearing who cleaned their plate!
Leave a Reply