These decadent whipped sweet potatoes are seasoned simply with maple syrup, and mascarpone cheese, and can be made ahead of time and reheated when you’re ready to serve.
Gently sweetened with rich maple syrup then whipped until silky smooth with creamy mascarpone cheese–dare I say, these Maple-Mascarpone Whipped Sweet Potatoes are far superior to the baking dish of sickly-sweet marshmallow-topped yams that everyone insists on each year.
This holiday season, do yourself a favor and serve these whipped sweet potatoes instead. I guarantee you, no one will miss the other stuff!
Of course these sweet potatoes aren’t *just* for Thanksgiving. They’re also great served alongside roast chicken, pork, steak, fish and all sorts of delectable main dishes!
Ingredients You’ll Need:
All you need is 5-simple ingredients to make this recipe: sweet potatoes, butter, mascarpone cheese, maple syrup and a pinch of nutmeg.
Recipe Step by Step:
Step 1. Roast the Sweet Potatoes
The first step is to bake the sweet potatoes until completely soft.
Step 2. Whip
Once the potatoes are cool enough to handle, peel away the skin then place the flesh into the base of a food processor. No food processor? No problem! Use a hand mixer or immersion blender and whip the potatoes together in a large mixing bowl.
Step 3. Season and Serve
Whip all of the ingredients together until smooth, and fluffy. Taste and season with salt as needed. Serve right away. Note: if you’re wanting to make this recipe in advance, you can store the whipped sweet potatoes in the refrigerator, in an airtight container, for up to four days. To reheat, transfer to a skillet and place over medium/low heat, stir frequently until hot.
FAQs and Expert Tips:
Decades of mislabeling has caused a lot of confusion around sweet potatoes and yams, which look very much alike. Simply put, a yam is a tuber, a sweet potato is a root. Both have fairly thin skin, with flesh ranging from pale yellow to bright orange. Typically, sweet potatoes are sweeter and most than yams. Feel free to use whichever you prefer in this recipe.
Mascarpone, pronounced ma·scar·pó·ne, is a soft fresh Italian cream cheese. It has a high butterfat content which gives it it’s dense creamy texture and rich, buttery flavor. While not they’re not the same, American cream cheese, which is lower in fat, is a fitting substitute for mascarpone.
Yes! If you’re wanting to make this recipe ahead of time, you can store the whipped sweet potatoes in the refrigerator, in an airtight container, for up to four days. To reheat, transfer to a skillet and place over medium/low heat, stir frequently until hot.
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Maple-Mascarpone Whipped Sweet Potatoes
- 4 pounds sweet potatoes medium/large
- 4 tbsp unsalted butter room temperature
- ½ cup mascarpone cheese or cream cheese
- ⅓ cup maple syrup
- ¼ tsp ground nutmeg optional
- kosher salt
- Preheat your oven to 375°. Poke the sweet potatoes several times with a fork or pairing knife then place them on a parchment-lined baking tray and roast until a knife inserted into the thickest part of the potato meets no resistance, about 1 hour. Remove from the oven and set aside until cool enough to handle.
- Peel the sweet potatoes and discard skins. Add the flesh to the base of a food processor, along with the mascarpone, nutmeg, maple syrup and a generous pinch of salt. Pulse all of the ingredients together until smooth. Alternatively– use a handheld mixer or immersion blender to whip the potatoes until smooth and fluffy, about 2 minutes.
- Taste and season the sweet potatoes with additional salt as needed. As long as they're still nice and hot they can be transferred to a bowl and served right away. If they have cooled down during the whipping process, then transfer them to a pot and warm them over medium/low heat, stirring frequently, until hot.
- Sweet Potatoes: Beauregard, Red Garnet and Jewel are the most commonly found sweet potatoes at the market. Any of these would be just fine for this recipe.
- Maple Syrup: Brown sugar, honey or agave will all work in place of maple syrup.
- Mascarpone: Cream cheese is a perfect 1-2 substitute for mascarpone. It’s much cheaper too!
- Leftovers can be stored in a shallow, airtight container in the refrigerator for up to four days. Reheat on the stove or in the microwave.
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