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Whipped sweet potatoes in a blue bowl with fresh parsley garnish.

Whipped Sweet Potatoes

Rich and creamy, these whipped sweet potatoes are perfect for Thanksgiving or as part of a weeknight meal. Choose from sweet or savory flavors.
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 to 6 servings
Calories: 314kcal
Author: Betty Davies




  • Peel and chop the sweet potatoes into cubes.
  • Add to a pot of salted water and boil. Cook til tender, about 15-20 minutes depending on the size of the pieces.
  • Drain the sweet potatoes and place in a large bowl. Mash with a potato masher.
  • Heat the cream and butter in small pot til the butter melts. Pour over the mashed sweet potatoes and add the seasonings.
  • Whisk everything together really well (put a little effort into it!) til everything is well combined and the sweet potatoes are smooth.


  • Cook the sweet potatoes in salted water so that you add flavor right from the beginning.
  • Place the sweet potatoes in a pot of cold water and bring them to a boil. If you place them in boiling water, they won't cook through evenly.
  • The sweet potatoes should be fork tender when you drain them.
  • If making ahead of time, let cool before storing in the fridge.
  • Use Italian seasoning as listed for a savory side, if you prefer sweeter, add a pinch of cinnamon and nutmeg instead.
  • Nutritional values are based on 4 large servings.


Calories: 314kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 328mg | Potassium: 784mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32646IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 1mg