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    Category Home » Recipes » Whipped Japanese Sweet Potatoes

    Whipped Japanese Sweet Potatoes

    Published: Nov 18, 2019 · Modified: Jul 6, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Buttery Whipped Japanese Sweet Potatoes
    Buttery Whipped Japanese Sweet Potatoes

    Creamy, buttery, and slightly sweet, these whipped Japanese sweet potatoes are the perfect side dish for Thanksgiving or any cozy autumn dinner!

    Buttery Whipped Japanese Sweet Potatoes in a white bowl

    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→

    • Japanese sweet potatoes being passed through a ricer
    • Japanese sweet potatoes being whipped with cream and butter

    Buttery Whipped Japanese Sweet Potatoes in a white bowl

    Whipped Japanese Sweet Potatoes

    Light as air, creamy, buttery and slightly sweet these whipped Japanese sweet potatoes are the perfect side dish for any cozy autumn dinner!
    4.86 from 41 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 6
    Author: Leigh Anderson

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Use the reserved potato cooking liquid as needed to loosen up the potatoes if they become too thick.
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    Whipped Japanese Sweet Potatoes on a Thanksgiving table
    Whipped Japanese sweet potatoes on my Thanksgiving table!

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    Reader Interactions

    Comments

    1. Sharnette

      May 06, 2022 at 4:48 pm

      I made this yesterday for a dinner party. It was well received, awesomely delicious!

      Reply
      • Leigh

        May 13, 2022 at 1:53 pm

        Thank you Sharnette! I’m so glad you liked it. xx

        Reply
    2. Angela Ruth

      November 23, 2020 at 8:48 am

      5 stars
      Looks good. Can it be made the day before Thanksgiving and warmed up?

      Reply
      • Leigh Hyatt Anderson

        November 23, 2020 at 9:17 am

        Yes, absolutely! Reheat in the microwave or stovetop.

        Reply

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