Monday, September 28, 2015

Perfectly Whipped Sweet Potatoes


Fall where are you!  It’s hitting the mid 90’s again this coming week (insert big eye roll here).  I am yearning to wear my sweaters and boots!  Soon…soon.  Around these parts it starts to really feel like fall at end of October, early November, so we have a few weeks yet.  But this hot weather is not stopping me from making some yummy fall inspired food. I made some absolutely out-of-this-world delicious whipped sweet potatoes on Saturday night for dinner. Seriously tasted like dessert. SO GOOD.  My kids loved it!  My daughter said, “Mommy, what’s in here…it tastes like pie.”  I made the sweet potatoes with this pork dish (sans the applesauce) that is so easy and always a hit and the two went together like gangbustas.  Anyway, if you are looking for a new way to eat sweet potatoes, try whipping them up.  I am totally going to make these whipped sweet potatoes for Thanksgiving and I’m so excited about it!  They are seriously delicious.  Look out fall…I’m coming for ya. 

We use the same variety of sweet potato which is usually called a Red Garnet Yam or a Jewel Yam.  It is by far the sweetest one out there.  They go by yams, but we call them sweet potatoes. I made this recipe with a different sweet potato, and it wasn’t nearly as sweet or creamy.  Big difference!  So look for the red garnet yam/jewel variety.


5.0 from 1 reviews
Perfectly Whipped Sweet Potatoes
Recipe type: fall
  • 4½ pounds sweet potatoes
  • ⅓ cup full fat coconut milk
  • ½ teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • pinch of salt
  1. Preheat oven to 400 degrees.
  2. Wash and dry sweet potatoes.
  3. Stab each potato a few times with a knife to help the roasting process.
  4. Place the potatoes on a baking sheet or glass Pyrex (note that juices will flow from these potatoes, so put them in something with a lip.
  5. Roast sweet potatoes for 1 hour. Check the progress at the 1 hour mark. When the potatoes are soft when you squeeze them, they are done.
  6. Remove from oven and allow to cool.
  7. When cool, simply remove the skin with your hands and place the roasted sweet potatoes into a large mixing bowl.
  8. To the sweet potatoes, add the salt, cinnamon, ginger, and coconut milk. Mix until adequately whipped.
  9. Serve warm.
In my opinion, this dish is sweet as it is, but if you want MORE sweet, add in some maple syrup.






DSC_0017This recipe was shared on the following link parties:  Allergy-Free Wednesday, Savoring Saturdays

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Posted by Amber at

Labels: ACD, AIP, GAPS, holidays, Paleo, sides, Thanksgiving, thanksgiving side dishes, vegan, vegetarian, winter cuisine.


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