I didn’t always love sweet potatoes, but I’m glad I came around.
When I asked Mr. How Sweet what he wanted for his birthday dinner, he shouted, “Steak! And… mashed potatoes!”
Not exactly a surprise.
After a pause I asked, “What about mashed sweet potatoes?”
I’d never seen someone so excited. He loves sweet potatoes.
I’d never mashed or whipped them before, but I grabbed a potato masher, fork and spoon and went to work. Those little tubers didn’t stand a chance.
I kept these sweet potatoes on the savory side because Mr. How Sweet doesn’t like them loaded with extras. I, on the other hand, would happily pile on cinnamon, marshmallows, ice cream, bacon and chocolate. He prefers them plain—how boring.
Thankfully I’m here to add a little flavor to his life.
Whipped Sweet Potatoes
Serves 4–6
- 4 large sweet potatoes
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- Pinch of nutmeg
Cut the sweet potatoes into chunks and place them in a large pot. Cover with cold water and bring to a boil. Reduce heat to medium-high and simmer for 20–30 minutes, or until the potatoes are fork-tender.
Drain well and return the potatoes to the pot. Add the butter, heavy cream, vanilla, salt, pepper and nutmeg. Whip with a whisk, potato masher, fork or immersion blender until smooth and creamy. You can also use a stand mixer if you prefer, but the potatoes are usually soft enough without it.
Taste and adjust seasoning, or add other ingredients to suit your preference.
I have a feeling I’ll be making these whipped sweet potatoes a lot in the coming months. They’re simple, comforting and easy to customize.