Creamy, buttery, and slightly sweet, these whipped Japanese sweet potatoes are the perfect side dish for Thanksgiving or any cozy autumn dinner!
Whipped Japanese Sweet Potatoes are a staple on my Thanksgiving table. I like them so much better than regular orange sweet potatoes. Japanese sweet potatoes are purple on the outside and white on the inside and have a complex chestnut flavor and a dry, starchy texture that can hold onto lots of butter and cream.
This recipe uses a potato ricer, or you can use a food mill to create a super light and fluffy texture. My potato ricer is one of my favorite kitchen tools. Once you try it you’ll never go back to a traditional potato masher!
Whipped Japanese Sweet Potatoes Step by Step→
Whipped Japanese Sweet Potatoes
- 4 lb Japanese sweet potatoes peeled and cut in quarters
- 4 c chicken stock
- 1 c cream
- 1 stick butter plus 3 tbsp for garnish
- Place the peeled and quartered sweet potatoes into a large pot. Pour the chicken stock over the potatoes and then add enough water to cover. Add two big pinches of salt and bring to a simmer. Cook the potatoes until they are fork-tender, about 20 minutes. Reserve one cup of the cooking liquid then drain through a colander.
- Rinse out the pot the potatoes were cooking in and place it back on the stove over low heat, and add in the cream and butter. Position a potato ricer or food mill over the pot and pass the cooked sweet potatoes through the mill and into the cream and butter mixture. Use a large spatula to fold the butter and cream into the riced potatoes. Season generously to taste with kosher salt. Transfer the potatoes to a bowl and top with a few slices of butter. Serve immediately.