This post first appeared over at Real Housemoms where I’m a contributor.
With just a dash of cinnamon & sweetness, these creamy whipped sweet potatoes are a lighter take on the traditional favorite.
I know what you’re thinking right about now, “These don’t look like sweet potatoes.” And, to be honest, I would have to agree with you. However, even though they may not look like the sweet potatoes you’re used to, I can assure you they taste just as delicious.
Growing up, my mom made the traditional sliced yams layered with tons of thick, sweet syrup and toasted marshmallows that my sisters and I came to know as sweet potatoes. In fact, she still makes them every year for my dad. For many years I made them for my family, too.
This year, however, I decided to make a lighter, but just as tasty version. I used less sugar, eliminated the marshmallows, and switched out the yams for white sweet potatoes. The verdict? Unanimous deliciousness.
As easy recipes go, this is it. No oven, no exotic ingredients, no difficult steps, perfect for assigning to one of the kids, making them feel confident in their cooking skills, and less hassle for you. My 20-something year-old daughter started making regular mashed potatoes for us several years ago, and, I’ll admit, they weren’t as good as they could have/should have been, but she kept making them, getting better at it every time. She’s a pro at it now.
Sweet potatoes are a favorite tradition of mine, and I love that they are so versatile and can be switched up so easily.
What’s your favorite holiday dish?
With just a dash of cinnamon & sweetness, these creamy whipped sweet potatoes are a lighter take on the traditional favorite.
10 minPrep Time
20 minCook Time
30 minTotal Time
Yields 12
Save RecipeIngredients
- 4 large sweet potatoes
- 2 1/2 cups heavy cream
- 1 Tablespoon unsalted butter
- 1 teaspoon ground cinnamon
- Dash ground nutmeg
- 2 Tablespoons dark brown sugar, packed
Instructions
- Bring a large pot of water to a boil
- Cut out any dark spots or 'eyes' out of the sweet potatoes
- Cut potatoes in half and place in boiling water
- Cover with a lid and boil until potatoes are tender, about 20 minutes
- Remove from heat and drain; let cool slightly
- While potatoes are cooling, heat heavy cream and butter in a medium saucepan until hot
- Once potatoes are cool enough to handle, remove skin {it will come off very easily with your hands}
- Place potatoes, cinnamon, nutmeg and sugar on a large mixing bowl
- Using a wish attachment, beat potatoes while adding heavy cream
- Continue beating until smooth and creamy
- Transfer to a large bowl and sprinkle with cinnamon for garnish
- Serve warm
- Calories 2253
- Total Fat: 228 g 350.77%
- Saturated Fat: 145 g 725%
- Cholesterol: 709 mg 236.33%
- Sodium: 172 mg 7.17%
- Potassium: 621 mg 17.74%
- Total Carbohydrate: 46 g %
- Sugar: 43 g
- Protein: 17 g
- Vitamin A: 183.66%
- Calcium: 448 mg 44.8%
- Iron: 1 mg 5.56%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
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