Info
- Course: Side Dish, Starch, Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 56 Times
Can be made ahead of time.
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Whipped Sweet Potatoes
Cookbook
Here’s my recipe for some really good, fluffy whipped sweet potatoes. Easily prepared ahead for reheating at serving time, think of this delicious accompaniment often throughout the fall and winter, not just for Thanksgiving dinner.
Yield : Serves 6 to 8
Ingredients
- 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
- 4 carrots (about 1 pound) peeled and cut into 1-inch pieces
- 2 chicken bouillon cubes
- 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
- ¼ cup (packed) light brown sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon ground nutmeg
- Salt, to taste
Directions
1. Place the sweet potatoes, carrots, and bouillon cubes in a large heavy pot and cover with cold water. Bring to a boil. Then reduce the heat and simmer until the vegetables are very tender, 15 to 20 minutes. Drain, reserving 6 tablespoons of the cooking liquid, and place in a bowl.
2. Using a mixer, whip the vegetables with the reserved cooking liquid and the remaining ingredients. Serve immediately, or reheat in a double boiler or, covered, in a 350°F oven for 15 to 20 minutes.
© 1997 Sheila Lukins
Note from Cookstr's Editors
Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
279 kcal
8 % daily value
16 % daily value
58 % daily value
771 mg
52 mg
4 g
17 g
7 g
47 g
23 mg
611 mg
6 g
9 g
7 % daily value
