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!
Prep Time 10 minutes
Cook Time 30 minutes
Servings 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.
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