These whipped sweet potatoes are a Thanksgiving favorite around here.
Sweet potatoes are simmered with rich coconut milk, then whipped until velvety smooth and almost fluffy. THEN they’re drizzled with a maple syrup-pecan mix.
These mashed sweet potatoes are so special for the holidays, and we just love them so much!
I think these coconut whipped sweet potatoes make the perfect Thanksgiving side. They should pair nicely with just about anything, plus they just happen to be vegan, dairy-free, and gluten-free, so they cover a lot of bases for the special diets out there. Everyone’s happy! Sweet potatoes for all!
Table of Contents
- The Story Behind the Recipe
- The Key To Making the BEST Whipped Sweet Potatoes
- Are They Savory or Sweet?
- Ingredients
- Adaptations/Variations
- How to Make Mashed Sweet Potatoes
- More Sweet Potato Recipes
- More Dairy-Free Thanksgiving Side Dishes
The Story Behind the Recipe
Truth is, I didn’t always adore sweet potatoes. Maybe it was just the specific recipe that graced our Thanksgiving table growing up, but I have, uh, non-fond memories of a sweet potato + brown sugar + marshmallows situation. Probably because I expected the sugary nirvana of marshmallows and brown sugar – but not the sweet potato part.
In adulthood, it took me awhile to come around to sweet potatoes. I learned that when sweet potatoes were prepared more on the savory side, they were ohmygosh delicious – and soon enough, I was in love.
For some reason, I’m especially obsessed with them this fall. I recently shared this sweet potato noodle recipe, and I’ve got several more sweet potato recipes in the hopper. Serious sweet potato kick over here. But no marshmallows in sight, thankyouverymuch.
Interestingly (ironically?) though, once I learned I liked sweet potatoes by enjoying them in a more savory way, I also came around to sweeter, er, sweet potato dishes. No, I can confidently say I will never enjoy a marshmallow-and-sweet-potato-bake sans 1980, but sweet potato pie, for instance? That, I can happily do.
“Love this recipe. I do it every thanksgiving for my GF/DF husband! It’s a big hit with everyone else too.”
– Kailey
The Key To Making the BEST Whipped Sweet Potatoes
Making mashed sweet potatoes is nothing like making traditional mashed potatoes. If you boil sweet potatoes in water then drain them like you would with regular mashed potatoes, you lose a ton of flavor!
This super easy method solves that problem, because you simmer the sweet potatoes with coconut milk, then, once they’re tender, just whip the rich and full-of-flavor cooking liquid right in with your sweet potatoes.
The result is the most otherworldly whipped sweet potatoes! These mashed sweet potatoes are divine.
The beauty of simmering the potatoes in coconut milk is that if you were using traditional dairy milk or heavy whipping cream, you might run the risk of scorching your milk. But that doesn’t happen with the coconut milk in this recipe.
The bonus to using coconut milk? These whipped sweet potatoes are completely dairy-free, perfect for anyone who can’t eat dairy at your holiday table!
Another nice bonus is that you don’t have to fuss with roasting and scooping your sweet potatoes, draining them after boiling them, or steaming them. You just simmer the sweet potato right in the coconut milk. I LOVE THIS RECIPE SO MUCH!
Are They Savory or Sweet?
These Whipped Sweet Potatoes are kind of a happy medium between savory and sweet. The potatoes read as mostly savory, but the maple-pecan drizzle adds the element of sweet – in a good way.
Ingredients
- Sweet potatoes – Here in the U.S., yams and sweet potatoes are a term that’s used interchangeably. Grab your favorite kind. (Outside of the U.S., make sure you grab sweet potatoes only).
- Coconut milk – I have only tested this recipe with full-fat coconut milk. I have a hunch, though, that lite would work fine.
- Pure maple syrup – Grade A or Grade B will work. Note that Grade B has more intense maple flavor.
- Cinnamon, nutmeg, a tiny amount of ground cloves, and cayenne pepper: Warming, wonderful spices plus a pinch of cayenne for an addicting little touch of heat.
- Salt – I really like kosher salt for this kind of cooking.
- Pecans – I call for chopped raw pecans, but you can toast them for an added touch of flavor.
Adaptations/Variations
- Whip in a teaspoon or two of fresh orange zest for a kiss of sweet orange flavor.
- Omit the cayenne pepper or sub freshly ground black pepper for a more kid-friendly version with no heat (though honestly the cayenne is super subtle!)
How to Make Mashed Sweet Potatoes
These whipped mashed potatoes really are a cinch to whip up (literally)! Simply simmer the sweet potatoes and a few cozy spices in coconut milk until tender.
Then, you whip it all up.
Then, it’s time to make the simple maple drizzle. Simply simmer your maple syrup with your pecans until warm and a bit thickened.
From there, scoop your mashed sweet potatoes into your serving bowl and drizzle with maple syrup, some pecans, and maybe a pinch of flaky coarse sea salt if you like.
More Sweet Potato Recipes
- Grilled Sweet Potatoes
- Slow Cooker Sweet Potato Chili
- Vegetarian Sweet Potato Peanut Stew
- Moroccan Sweet Potato & Chickpea Stew
- Three Bean Sweet Potato Salad
- Baked Sweet Potato Fries
- Creamy Sweet Potato Soup
More Dairy-Free Thanksgiving Side Dishes
- Green Beans Amandine (with vegan option)
- Vegan Buttery Herb Stuffing
- Vegan Green Bean Casserole
- Vegan Mushroom Gravy or Vegetarian Gravy (with vegan option)
- Fluffy Vegan Dinner Rolls
Whipped Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes (peeled and cut into approx. 3/4-inch cubes)
- 1 14-ounce can coconut milk*
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1/16 teaspoon a generous pinch ground cloves
- 1/2 teaspoon kosher salt (plus more to taste)
Maple-Pecan Drizzle:
- 1/3 cup chopped raw pecans
- 1/3 cup pure maple syrup
Instructions
- Place a large pot over medium heat. Add the sweet potatoes, coconut milk, 2 tablespoons maple syrup, cinnamon, nutmeg, cayenne, cloves, and 1/2 teaspoon kosher salt to the pot. Stir to combine.
- Bring to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Remove pot from heat and remove lid. Let cool until a bit safer to handle – I give it about 5 minutes.
- While the potatoes are cooling a bit, make the maple-pecan drizzle. Place the pecans and 1/3 cup maple syrup in a small saucepan and set over low heat. Cook, stirring frequently, until warm and bubbling, a couple of minutes (depending on your stove top). Remove from heat.
- Using a hand mixer, whip the potatoes, starting on low speed and then gradually increasing to high speed to help decrease splatter. Be careful! Note that if you have a non-stick pan, you may want to transfer the potatoes to a bowl first so you don’t risk getting any teflon in your potatoes. Teflon potatoes bad!
- Taste the potatoes and add more salt if desired. Scoop into a serving bowl and spoon the warm maple-pecan drizzle over the top. Serve.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
With you all the way !
This sounds so flippin’ delicious, I’m going to try it tonight! If I don’t have a hand mixer though, do you think a blender on a low level would suffice?
Hmm, I think that it might bind up in the blender. I’d say just mash with a potato masher and they should still be terrific!
This was faaaaabulous. I didn’t have any cayenne pepper and I will def get some before I make next time. Wonderful dish and a new Thanksgiving and potluck favorite!!
Thanks Amanda, so glad you liked the recipe! Yes – the cayenne gives it just a smidge of addicting heat, but I also like them just fine without it too. 🙂
Would a stand mixer or immersion blender work for this recipe?
Stand mixer yes, but I wouldn’t do immersion blender – I think it would be too thick.
Delicious! Almost too sweet I think I could leave out some of the maple syrup in the drizzle. I am going to revise my annual sweet potato casserole/pie recipe this year with this one.
Love this recipe. I do it every thanksgiving for my GF/DF husband! It’s a big hit with everyone else too.
I’m keeping it 5 stars because it’s so good, but one thing to note: the prep/cook time isn’t accurate. Plan for an hour by the time you peel, chop, cook and blend! 🙂
Hi Kailey! I’m so glad this one is a winner for you and your family! Thanks so much for the feedback on prep/cook time. I’ll take a look at that and revise. 🙂 Appreciate it! Happy Thanksgiving!