This post may include affiliate links. Thank you for your support.

Ultra-creamy, perfectly fluffy, and guaranteed to please, this Whipped Sweet Potatoes recipe is easy and effortless to make, yet elegant and loaded with delicious flavor. Featuring baked sweet potatoes mashed and flavored with brown butter, fresh herbs, and rich crème fraîche, this delicious side dish is the ideal fall alternative to traditional mashed potatoes.

“Holy moly – these potatoes are AMAZING! I was tired of my same ole same ole sweet potato recipe for the holidays – from now on, I’m going to make these instead!”

– CAM
Overhead photo of a bowl of whipped sweet potatoes drizzled with browned butter and garnished with crispy diced pancetta.

Update: This recipe was originally published in November 2017. I made edits to the article below to include more information about whipping and mashing sweet potatoes at home.

Hi, friends! It looks like the holidays are about to get real, huh? I had to triple check my calendar, because I honestly can’t believe Thanksgiving is only two weeks away. Seriously – how’d that happen?!

With that said, I feel today’s the perfect time to segue into talking about holiday recipes, specifically ‘taters. Because, a party just ain’t a party without some spuds. Am I right, or am I right?

Table of Contents

About these whipped sweet potatoes

Silky smooth, light and airy roasted sweet potatoes whipped with rich crème fraiche and studded with crispy, salty pancetta, earthy sage and drizzled with fragrant, nutty brown butter.

If you are looking for light, ultra-fluffy and decadent potatoes to add to your Thanksgiving table, look no further, because these whipped potatoes are rockin’ ALL the sweet and savory vibes, friends!

On top of this sweet potato mash tasting BEYOND delicious, it’s also a total breeze to make. Seriously, if you can turn on the oven and operate a food processor, you can make these creamy sweet mashed potatoes.

Oh, speaking of the oven, you know how some mashed potato recipes come out bland and/or watery? NOT THESE! Roasting the sweet potatoes brings out their natural sweetness and ensures moist, evenly cooked, airy (not watery) whipped potatoes!

Why you’ll love this recipe

TL;DR? No worries – get the recipe highlights below:

  • Original and Unique Recipe. I created this recipe for whipped sweet potatoes back at the end of 2016 and published in it 2017. It’s an original take that offers a distinctive flavor combination, setting it apart from countless variations that have come into existence online since. It provides an authentic and unique twist that you won’t find elsewhere, ensuring these creamy sweet potatoes are a standout choice.
  • Unmatched Rich Flavor Profile. This easy side dish combines sweet potatoes with butter and warm spices, creating a rich and ultra-comforting flavor that elevates the humble potato beyond standard mashed potatoes.
  • Quick and Simple Preparation. With minimal ingredients and straightforward steps, you can get this whipped sweet potato recipe on the table in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
  • Versatile Customization. This recipe allows for easy and endless customization — add fresh herbs, flavorful spices, or fun toppings like caramelized onions or candied nuts to suit your taste and elevate the dish for any occasion.
  • Healthier Alternative. Rich with vitamins and nutrients, sweet potatoes are a healthier side option that still feels deliciously indulgent.
  • Crowd-Pleaser Appeal: This rich and creamy orange-hued mash is a huge hit at any dinner table – making it a reliable option for festive celebrations.
Angled shot of 3 cut open roasted sweet potatoes on a parchment paper lined small sheet pan with a blue linen in the background - photo of step 2 of the recipe.

Ingredients for sweet potatoes whipped

  • Sweet Potatoes. Look for firm sweet potatoes with smooth, unblemished-skin. Larger ones tend to be sweeter, but smaller varieties can be more tender. Substitution: If sweet potatoes are unavailable, swap in butternut squash for a similar sweetness and texture.
  • Thyme. Fresh thyme offers a warm, earthy flavor that enhances the overall taste of these whipped sweet potatoes. Substitution: You can use about one-third the amount of dried thyme in a pinch.
  • Pancetta. Diced pork adds a savory, salty depth to the dish, creating a delightful contrast to the sweetness of the potatoes. Substitution: Bacon or prosciutto also work great.
  • Garlic. Fresh garlic cloves bring a robust and aromatic flavor.
  • Butter. Unsalted butter provides a rich creaminess to these whipped potatoes.
  • Sage Leaves. Fresh sage imparts a slightly peppery taste to the sweet potatoes while the whole leaves make a lovely garnish when crisped on the stove. 
  • Ground Nutmeg. Nutmeg contributes a warm, nutty flavor.
  • Crème Fraiche or Sour Cream. Choose crème fraiche for a milder flavor, or full-fat sour cream for the best texture. Substitution: Swap in Greek yogurt for a healthier option.
  • Half and Half. Provides creaminess and richness, making this whipped sweet potato recipe extra smooth.
  • Kosher Salt and Ground Black Pepper. To enhance all the flavors in the dish.

Recipe variations

  • Maple Mashed Sweet Potatoes. Add pure maple syrup for a natural sweetness that complements the flavor of sweet potatoes. 
  • Spicy Chipotle Sweet Potatoes Whipped: Mix in a chipotle pepper in adobo sauce for a smoky, spicy kick. 
  • Savory Garlic and Parmesan Sweet Whipped Potatoes. Incorporate roasted garlic cloves and freshly-grated Parmesan cheese for a rich, savory version. 
  • Bourbon Whipped Sweet Potatoes. Add a splash of bourbon for a warming, adult twist especially perfect for the holidays. 
  • Pumpkin Spice Whipped Sweet Potatoes: Mix in pumpkin pie spice for a seasonal fall-inspired side dish.
  • Cinnamon and Brown Sugar: Enhance the sweetness of the potatoes by adding a little brown sugar and a dash of ground cinnamon. This combination makes this sweet potato dish even more comforting and dessert-like.

If sweet potatoes are on sale at the grocery store, grab extra and put them to good use in these recipes next: Sweet Potato Soup, Potato Hummus, and Chicken Breasts with Sweet Potato Fries.

Angled shot of whipped sweet potatoes in the bowl of a food processor with a small creamer pitcher pouring half-and-half on top of the potatoes - photo of second part of step 5 in the recipe.

How to whip sweet potatoes?

Rich, creamy, dreamy and loaded with flavor, these mashed sweet potatoes are a lifesaver during the holidays! However, they also make the perfect side for weeknight dinners. Here’s what you’ll do:

  1. Bake Sweet Potatoes. Poke the potatoes several times with a fork and individually wrap each potato with 1 sprig of thyme in a sheet of aluminum foil. Transfer the pouches of potatoes to a baking sheet and roast in a 400-degree oven for about 1 hour, or until a thin skewer easily inserts into the potato with no resistance. Remove the potatoes from the oven and set aside until cool enough to handle.
  2. Meanwhile, Cook the Pancetta. In a large skillet over medium heat, cook the pancetta until crisp. Then, add in the garlic and cook until fragrant. Transfer the bacon to small plate and set aside. Drain the grease from the pan.
  3. Brown the Butter. To the same pan, add the butter. Melt the butter, swirling the pan gently, until it turns pale golden in color, about 2-3 minutes. Add the sage leaves and fry until crispy, about 30-45 seconds. Remove the sage leaves to a paper towel lined plate. And then, transfer the melted butter to the bowl of a large food processor, or the bowl of a stand mixer (with whisk attachment).
  4. Whip Sweet Potatoes. Peel the sweet potatoes and transfer them to the bowl with the butter. Add in the nutmeg, crème fraiche, ½ teaspoon of salt and ¼ teaspoon pepper. Pulse or gently whip until incorporated. Add in the half-and-half, a heaping tablespoon at a time, and gently whip until combined. Stir in the crumbled sage, pancetta and garlic (reserve some for topping if desired). Taste and adjust for seasoning with salt and pepper, and consistency with more half-and-half.
  5. Serve Whipped Sweet Potatoes. Transfer to a serving bowl and top with crumbled reserved crispy sage and pancetta. Enjoy!

Expert tips to ensure the most success!

  • Choose the Right Sweet Potatoes. Opt for firm, smooth orange-fleshed sweet potatoes without blemishes. And, if you’re looking for the sweetest flavor, choose larger potatoes rather than smaller ones.
  • Roast the Sweet Potatoes for Extra Flavor. While boiling may be quick it doesn’t really do much for potatoes. Roasting on the other hand enhances their natural sweetness and adds a delicious depth of flavor. If time allows, roast them in the oven until tender and caramelized.
  • Don’t Over-Whip. When whipping the sweet potato, be sure to mix until they’re just smooth and creamy. Over whipping can introduce too much air which can make the potatoes gummy in consistency.
  • Texture to Taste. Or, if you prefer a chunky mash, versus a creamy texture, use a potato masher to mash the sweet potatoes instead of whipping them.
  • Adjust Consistency as Needed. Be sure to gradually add the heavy cream or half and half to thin the sweet potatoes to your desired creaminess. Start with small amounts (one tablespoon) to avoid making the dish runny.
  • Season and Adjust to Taste. No two palates are alike. I recommend experimenting with various add-ins and flavoring ingredients like fresh herbs, spices, or even cheeses to create a side dish YOU love. And, don’t forget to taste the dish and adjust the flavors before serving.
  • Garnish Thoughtfully. Don’t forget, you eat with your eyes first. So consider finishing the whipped potatoes with a drizzle of brown butter and a sprinkle of fresh herbs for added texture and visual appeal. A thoughtful garnish is the easiest way to make this side dish recipe feel extra special!
Close-up photo of mashed sweet potatoes topped with brown butter and fresh herbs.

FAQs: frequently asked questions

Can I use canned sweet potatoes instead of fresh?

Sure, you can use canned yams or canned sweet potatoes for convenience; however, they will have a softer texture and less rich flavor. Just be sure to drain and rinse them before using them to make this whipped sweet potato recipe. And please note, you may need to adjust the heavy cream in order to avoid a thin, runny consistency.

Do I have to cook the sweet potatoes before whipping?

Yes, you need to cook the potatoes until they’re soft before mashing or whipping them. You can steam or boil them in a large pot. However, if you’re looking for superior mashed potatoes, you’ll want to roast or bake them until tender. Here’s why:

  • Better Flavor. Caramelization from the oven enhances the natural sweetness of the sweet potatoes, giving the dish a richer flavor.
  • Luscious Texture. Roasting or baking potatoes results in ultra-tender, creamy potatoes. Boiling or steaming on the other hand can lead to a soggy, sad mash.
  • Visual Appeal. Roasting sweet potatoes results in a bright orange color, while boiling or steaming gives the veggie a duller color.

How do I know when sweet potatoes are done cooking?

Sweet potatoes are done when they are just fork-tender. However, for mashed or whipped potatoes, you need to cook them until they are VERY fork-tender. If roasting, look for a caramelized exterior and beautifully soft interior, usually around 45-60 minutes at 400°F. If boiling, be sure to check them after 15-30 minutes.

Can I mash sweet potatoes without a mixer?

You can absolutely mash or whip sweet potatoes without a stand or hand mixer. In fact, I actually prefer to make these whipped sweet potatoes in the bowl of a food processor. I have found that using the food processor to whip sweet potatoes instead of a mixer results in a more evenly whipped, light and airy sweet potato.

What’s the best way to achieve a creamy texture?

For the creamiest texture, be sure to cook the sweet potatoes until they’re very fork tender and use room temperature dairy. Additionally, be sure to mash or whip the potatoes until they’re *just* smooth to avoid over-mashing them and making them gummy.

How can I adjust the sweetness of my whipped sweet potatoes?

It’s incredibly easy to adjust the flavors in your sweet potato dish. If you find this recipe for whipped sweet potato to be a little too sweet, simply balance them with a little more crème fraîche or sour cream for a tangy contrast. Or, you can balance the sweetness with heavy cream. Just be sure to make small adjustments and taste as you go to achieve your desired flavor profile.

Angled, action photo of a serving spoon lifting sweet whipped potatoes from a serving bowl.

serving creamy sweet potatoes

Common Serving Suggestions

Unique Serving Suggestions

  • Mashed Potato Bowls. Use this recipe for whipped sweet potato as a base for potato bowls. Topped with your favorite roasted vegetables, proteins, and a tangy dressing for a deliciously hearty fall meal.
  • With a Spicy Twist. Add a kick by mixing in a chipotle pepper or a little hot sauce. Then serve as a side with poached shrimp or grilled scallop skewers for a zesty flavor profile.
  • In Breakfast Bowls. Incorporate this sweet potato mash into breakfast bowls for a hearty way to start the day. Top with a poached or runny egg and sautéed greens for a unique morning treat.
  • Delicious Fall Dinner. Try one of my favorite fall dinners, which involves this creamy yams recipe and juicy prosciutto wrapped chicken breasts.

Storing leftovers

  • Cool Properly. Before storing this recipe for whipped sweet potato, be sure to allow them to cool completely to room temperature.
  • Storage. Store leftovers in an airtight container in the fridge. Properly stored, mashed sweet potatoes will keep for up to 3 to 5 days in the refrigerator.

Freezing instructions

You can absolutely freeze mashed sweet potatoes, although their texture won’t be exactly the same once after thawing and reheating.

  • Cool Properly. Be sure to allow the leftovers to cool completely before freezing.
  • Storage. Transfer potatoes to a large, freezer-safe resealable bag. Flatten the bag to get out as much air as possible before sealing it closed. Be sure to store the sweet potatoes so that they’re flat – it will make them faster and easier to thaw. Store the whipped sweet potato in the freezer for up to 3 months.

Reheating mashed sweet potatoes

  • Thawing. Thaw frozen mashed sweet potatoes overnight in the refrigerator. Once ready to eat, sweet potatoes can be reheated a few different ways.
  • Stovetop Reheating. Transfer the sweet potatoes to saucepan and place them, covered, on the stovetop over medium-low heat. Stir the potatoes occasionally and cook until heated through. Add additional butter or seasoning as needed.
  • Oven Reheating. Place the sweet potatoes to an oven-safe dish. Cover the dish with aluminum foil and place in an oven preheated to 350 degrees F. Cook for 25-30 minutes, or until the sweet potatoes are heated through.
  • Microwave Reheating. Transfer the potatoes to a microwave-safe dish and cover. Reheat at 50% power in 2 minute increments, stirring in between. The amount of time the thawed whipped sweet potatoes take to become completely heated throughout will depend on the amount of potatoes you are reheating and the strength of your microwave. (This is my least recommended method for reheating sweet potatoes.)
Close-up photo showcasing the creamy texture of this whipped sweet potato recipe.

Get ready to impress your family and friends with the creamy, flavorful goodness of whipped sweet potatoes! Whether it’s for a holiday feast or a cozy weeknight dinner, this versatile potato side dish is sure to become a favorite. Until next week, friends, cheers – to terrific tubers!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More recipes for mashed veggies!

Overhead photo of whipped sweet potato garnished with crispy bacon and sage leaves in a serving bowl.

Whipped Sweet Potatoes

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6 servings
Print Recipe Pin Recipe
Ultra-creamy, perfectly fluffy, and guaranteed to please, this Whipped Sweet Potatoes recipe is easy and effortless to make, yet elegant and loaded with delicious flavor. Featuring baked sweet potatoes mashed with aromatic garlic, fresh herbs, and rich crème fraîche, this delicious side dish is the ideal fall alternative to traditional mashed potatoes.

Equipment

  • 1 baking sheet – for baking the sweet potatoes
  • 1 large skillet – for brown butter
  • 1 Food Processor, Stand Mixer, OR Hand-Held Mixer – for whipping the sweet potatoes

Ingredients 

  • 3 pounds Sweet Potatoes – cleaned (roughly 3 large potatoes) (SEE NOTES)
  • 3 sprigs Fresh Thyme
  • 3 ounces Pancetta – diced (substitute: Bacon)
  • 2 cloves Garlic – finely chopped
  • 6 TBS Unsalted Butter
  • 15 Large Fresh Sage Leaves
  • 1/8 tsp Ground Nutmeg
  • ¼ Cup Crème Fraiche (substitute: Sour Cream) (SEE NOTES)
  • 2-4 Tablespoons Cream or Half-and-Half (SEE NOTES)
  • to taste Kosher Salt and Ground Black Pepper

Instructions

  •  Preheat oven to 400 degrees F. 
  • Bake the Sweet Potatoes: Place the potatoes on a clean work surface. Then use the tins of a fork to poke several holes into the sweet potatoes.
    Place each sweet potato on an individual sheet of aluminum foil and top with 1 sprig of thyme. Next, seal each potato in the foil by folding the foil and crimping the edges to seal each tightly. Then, place the aluminum foil pouches of sweet potatoes onto a baking sheet.
    Roast the sweet potatoes in the 400-degree oven for about 1 hour, or until a thin skewer easily inserts into the sweet potato with no resistance.
    Remove the baked sweet potatoes from the oven and set them aside until cool enough to handle.
  • Meanwhile, Cook the Pancetta and Garlic: In a large skillet over medium heat, cook the pancetta, stirring often, for 5 minutes or until pancetta is almost crisp.
    Add in the garlic and cook, stirring, for another minute or until garlic is fragrant. Use a slotted spoon to transfer pancetta and garlic to small plate and set aside.
    Drain the grease from the pan.
  • Brown the Butter: Return the pan you used to cook the pancetta to the stovetop and reduce the heat so that it's between medium and medium-low.
    Add the butter the the pan and continuously swirl the pan gently until the butter melts and starts to turn pale golden, about 2-3 minutes.
    Add the sage leaves to the butter and fry until crispy, about 30-45 seconds. Remove the brown butter from the heat and use a slotted spoon to transfer the crispy sage leaves to a paper towel lined plate to drain.
    Reserve 4-6 whole sage leaves for topping and add roughly crumble the remaining crispy leaves.
    Remove the brown butter from the heat and transfer to the bowl of a large food processor, or the bowl of a stand mixer (with whisk attachment). 
  • Peel Sweet Potatoes: Once the baked sweet potatoes are cool enough to handle, peel and discard their skins using your fingers.
    Then add the baked sweet potatoes to the bowl of a food processor, stand mixer with whisk attatchment, or a large mixing bowl.
  • Whip Sweet Potatoes: Pour the reserved brown butter into the bowl with the baked and peeled sweet potatoes.
    To the bowl, add the nutmeg, crème fraiche, ½ teaspoon of salt, and ¼ teaspoon pepper.
    Pulse or gently whip the ingredients until they're fully incorporated.
  • Add Cream and Reserved Ingredients: To the bowl, add in the cream – a heaping tablespoon at a time – and pulse or gently whip until combined.
    Stir in the crumbled sage, pancetta and garlic (reserve some for topping if desired).
    Taste and adjust for seasoning with salt and pepper, and consistency with more half-and-half.
  • Serve Whipped Sweet Potatoes: Transfer the sweet whipped potatoes to a serving bowl and top with crumbled reserved crispy sage and pancetta. Enjoy immediately!

Video

Notes

  • Sweet Potatoes: 3 pounds of sweet potatoes is typically 3 large sweet potatoes. If you are a little light, or a little heavier on the potatoes, it is no big deal. You can just adjust the flavoring ingredients to suit your taste.
  • Pancetta: While I typically use pancetta, you can absolutely swap in bacon if you would like – just follow the recipe as instructed. 
  • Crème Fraiche: I recommend using crème fraiche for the richest whipped sweet potatoes. However, you can swap in full fat sour cream if you can’t find crème fraiche or simply don’t like it. However, please be aware that crème fraiche is thicker, richer, and less tangy than sour cream – so the flavor will be altered.
  • Cream: You can use heavy cream or half-and-half in this recipe. If you like richer potatoes, use heavy cream.  Please note, the amount will depend on personal preference and the desired consistency of your potatoes. I generally use 2 ½ tablespoons in my whipped potatoes.
  • Brown Butter: If you would like to drizzle the top of the whipped sweet potatoes with brown butter you can either reserve 2-3 tablespoons of the brown butter before adding it to the food processor, or you can simply make more brown butter.
  • Recipe Serves: 4-6, depending upon appetite
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 377kcal    Carbohydrates: 47g    Protein: 6g    Fat: 19g    Saturated Fat: 10g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 6g    Trans Fat: 0.5g    Cholesterol: 45mg    Sodium: 223mg    Potassium: 818mg    Fiber: 7g    Sugar: 10g    Vitamin A: 32629IU    Vitamin C: 7mg    Calcium: 90mg    Iron: 2mg
Course: Side Dish
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not publish this recipe. To reference this dish, please link directly to this post.

Overhead photo of a serving bowl of sweet potatoes whipped with heavy cream.