Whipped Japanese Sweet Potatoes
Japanese sweet potatoes have a reddish, purple skin with bright white flesh that transforms into a buttery golden hue as they cooks. Their complex chestnut flavor and dry, starchy texture pair perfectly with a touch of butter, cream and salt.
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 328kcal
- 6 large Japanese (Murasaki) sweet potatoes about 4 pounds
- 1/2 cup heavy cream or whole milk
- 4 tablespoons unsalted butter
- kosher salt
Peel the sweet potatoes (see note) and place them in a large pot of cold, generously salted water. Bring the pot to a boil then reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes.
Once tender, drain the sweet potatoes through a colander, let them rest there for about 2-3 minutes to allow the excess moisture to evaporate.
Next, transfer the the potatoes back into the pot they were cooked along with the butter, cream and a generous pinch of salt. Use an electric hand mixer (or, if you don't mind the arm work out, a sturdy whisk) to whip the potatoes until smooth and fluffy. Alternatively, the potatoes can be whipped in a stand mixer fitted with a whisk attachment or a food processor.
Taste and season the sweet potatoes with additional salt or butter as needed. Serve warm.
Ingredient Notes and Substitutions:
- Peeling Japanese Sweet Potatoes: Japanese sweet potatoes oxidize (turn brown) after peeling almost instantly. To combat this, fill a large pot with water and set it next to your cutting board. Peel and quarter the potatoes one at a time, working quickly to transfer them to the pot of water as soon as possible. Repeat until all of the potatoes are peeled, quartered and submerged in the water.
- Heavy Cream or Milk: If you don't mind a bit of extra fat and richness use heavy cream. For a lighter mashed potato use whole milk.
Storing and Reheating Leftovers:
- Leftovers can be stored in a shallow, airtight container in the refrigerator for up to three days. Reheat in a small sauce pot on the stove or in the microwave.
Original Recipe Proportions and Instructions:
- 4 pounds Japanese Sweet Potatoes
- 6 cups chicken stock
- 1 cup heavy cream
- 8 tablespoons butter
- salt
-
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.
Calories: 328kcal | Carbohydrates: 7g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 361mg | Potassium: 210mg | Sugar: 4g | Vitamin A: 1059IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 0.4mg