These whipped sweet potatoes are a Thanksgiving favorite around here. I love them so much! But I didn’t always feel that way about sweet potatoes.
Maybe it was just the specific recipe that graced our table growing up, but I have particularly non-fond memories of a particular sweet potato atrocity: Canned hunks of sweet potatoes + brown sugar + marshmallows + *gagging noise*. Sweet-on-sweet, literally.
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.
These Coconut 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.
Best of all, Coconut Whipped Sweet Potatoes 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 and serve!
Did you know that one of the problems with mashed sweet potatoes is that a lot of the flavor in sweet potatoes can get leached out into the cooking water, then tossed out? No thank you! Well this super easy method solves that problem, because you just whip the cooking liquid into the whole shebang. FAH-LAVOR, my friends!
Serve this one up on Thanksgiving, and I’d venture to say that marshmallow monstrosities might just become a distant memory.
I think these Coconut Whipped Sweet Potatoes make the perfect Thanksgiving side. They should pair nicely with just about anything, plus they’re vegan, dairy-free, and gluten-free, so they cover a lot of bases in the special diets group. Everyone’s happy! Sweet potatoes for all!
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Coconut Whipped Sweet Potatoes with Maple-Pecan Drizzle
- 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)
- 1/3 cup chopped raw pecans
- 1/3 cup pure maple syrup
- 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.