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
Light as air, creamy, buttery and slightly sweet these whipped Japanese sweet potatoes are the perfect side dish for any cozy autumn dinner!
Print Pin RateServings: 6
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!
If you love Whipped Japanese Sweet Potatoes, check out more great recipes→
Honey Roasted Squash with Burrata and Pumpkin Seed Dukkah
Warm honey-roasted fall squash with creamy burrata cheese and a sprinkle of smokey and salty pumpkin seed dukkah! This roasted squash with burrata is one of my favorite fall side dishes. In fact, it may just end up on my Thanksgiving table this year! Warm honey-roasted squash with cold, creamy burrata and a kick of…
Roasted Fingerling Potatoes with Garlic and Rosemary
These oven-roasted fingerling potatoes are crispy on the outside, creamy on the inside and infused with olive oil, garlic, and rosemary! The trick to perfect oven-roasted fingerling potatoes is to boil them before roasting! That’s how you get potatoes that are creamy on the inside and crispy on the outside. Roasting them in a bath…
Roasted Japanese Sweet Potatoes with Miso Butter
Roasted Japanese sweet potatoes with miso butter are the perfect side dish! This recipe couldn’t be simpler, but don’t let that fool you. These roasted Japanese sweet potatoes with miso butter are insanely flavorful! Japanese sweet potatoes have purple skin and white flesh. They are less candy-sweet than traditional orange sweet potatoes, but instead, have…
Looks good. Can it be made the day before Thanksgiving and warmed up?
Yes, absolutely! Reheat in the microwave or stovetop.