Description
Creamy, buttery, and lightly sweet, these Easy Whipped Sweet Potatoes with maple, brown sugar, and vanilla are the ultimate cozy side dish. Smooth, spiced, and perfectly balanced between sweet and savory.
Ingredients
Units
Scale
- 2 pounds sweet potatoes, washed and patted dry (about 3 large)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons heavy whipping cream, room temperature
- 2 tablespoons light brown sugar, lightly packed
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 1/2 tablespoon salted butter, for serving
Instructions
- Preheat oven to 400°F (200°C) if roasting or prepare a large pot of boiling water if boiling.
- Bake sweet potatoes for 40–45 minutes or boil until tender. Let cool slightly, then peel off skins.
- Place peeled sweet potatoes in a large mixing bowl. Add melted butter, heavy cream, brown sugar, maple syrup, vanilla, salt, cinnamon, nutmeg, black pepper, and allspice.
- Using an electric mixer or potato masher, whip until smooth and creamy. Adjust sweetness or seasoning as desired.
- Warm gently over low heat if needed, then transfer to a serving bowl.
- Top with a pat of salted butter before serving.
Notes
- Roasting sweet potatoes adds a deeper, caramelized flavor.
- Use room temperature ingredients for smooth blending.
- Don’t overwhip—keep it creamy, not gluey.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 10g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 38mg