Easy Thanksgiving Recipe: Whipped Sweet Potatoes

November 24, 2014

Whipped sweet potatoes are traditionally accompanied by a cluster of pearly white mini marshmallows on Thanksgiving.  If you want to serve sweet potatoes with a savory flair, whipped sweet potatoes with sage brown butter is an easy side dish.  Not only does it come together quickly but it only requires 5 ingredients.  If you are looking to add even more layers of flavor, I like caramelized onions, chopped bacon and parmesan cheese.

Whipped Sweet Potatoes with Sage Browned Butter


6 sweet potatoes, peeled and cut into 1/2 inch cubes 
one stick plus 3  tablespoon of unsalted butter, divided
1/4 cup heavy cream
1 1/2 teaspoons fresh sage, roughly chopped
kosher salt and freshly ground black pepper, to taste


Step 1: Place the potatoes in a large pot and fill it with cold water until just covered. Bring the potatoes to a boil and add a generous pinch of kosher salt.  Reduce the heat to a simmer and continue to cook the sweet potatoes until fork tender, about 15 to 20 minutes minutes. Drain the sweet potatoes, and place them back in the pot to cook off any excess moisture, about a minute.

Step 2: Meanwhile, prepare the sage browned butter.  Heat a skillet over medium heat and melt the stick of butter.  Once completely melted, add the fresh chopped sage.  The butter might pop and sizzle due to the natural water content in the sage.  Continue to cook the butter, stirring occasionally.  The butter should turn a golden brown color and have a nutty aroma.  Remove from heat immediately once it gets to this stage as it can burn easily.

Step 3: In a large bowl, add the remaining 3 tablespoons of butter, heavy cream and sweet potatoes.  Using a hand mixer, whip the potatoes until smooth and creamy.  Season with salt and pepper to taste. 

Step 4: Add half of the sage brown butter to the whipped sweet potatoes and mix until well incorporated.  Serve the other half of the browned butter over the top of the whipped potatoes.

*If you are not afraid of spice, chopped chipotle chiles in adobo (with or without the seeds) are pretty fabulous with sweet potatoes.


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