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Creamy Whipped Sweet Potatoes

With just a dash of cinnamon & sweetness, these whipped sweet potatoes are a lighter take on the traditional favorite.
Course Side Dish
Servings 12
Calories 224kcal
Author Rachel Willis


  • 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


  • 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: 224kcal | Carbohydrates: 12g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 43mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6905IU | Vitamin C: 1.3mg | Calcium: 49mg | Iron: 0.3mg