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Buttery Whipped Japanese Sweet Potatoes in a white bowl
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4.8 from 29 votes

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 Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6


  • 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.


Use the reserved potato cooking liquid as needed to loosen up the potatoes if they become too thick.