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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
224
kcal
Author
Rachel Willis
Ingredients
4
large sweet potatoes
2 ½
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
Nutrition
Calories:
224
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
19
g
|
Saturated Fat:
12
g
|
Cholesterol:
70
mg
|
Sodium:
43
mg
|
Potassium:
183
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
6905
IU
|
Vitamin C:
1.3
mg
|
Calcium:
49
mg
|
Iron:
0.3
mg