Killer Sweet Potatoes

Posted by on Nov 19, 2014 in Side Dishes | 3 comments

Move over beloved mashed potatoes; velvety Maple Whipped Sweet Potatoes will be on your right this Thanksgiving.  Holiday side dishes become gemstones surrounding the essential turkey, dressing, gravy, and cranberry sauce. Most of us have a tried and true sweet potato or yam dish that dates back to Abigail Adams gracing our tables, but I wanted an easy tote-able one for a church dinner. Costco has 10-pound bags of Garnet Sweet Potatoes the size of small pets. My goal was not to peel and boil them; baking and scooping out the vivid potato starts a simpler show.








Wash the potatoes and poke them in a few spots with a sharp meat fork.








Place them on a foil-lined baking sheet and bake them for an hour or so until they weep.








Let the potatoes cool; then zip open the skin with a paring knife.  The printable recipe manages potatoes in two batches; firstly, because most of us do not own an industrial sized Hobart, secondly it allows for reducing the recipe by half.








Load the mixer bowl with potatoes, pure maple syrup, melted butter, salt, pepper, and freshly grated nutmeg. 








Mash the potatoes on low at first creeping up to medium until they are smooth.  Taste and adjust seasonings. 








Then with the mixer on low add the heavy cream and turn up the speed (I had to cover my mixer with a tea towel to keep potatoes from spackling the kitchen).








Spoon the potatoes into a buttered dish; cover and refrigerate for a day or so if necessary.  Bring to room temperature and bake covered until heated through. 









Luxurious, rich and sweet enough to spoil a baby forever--

Maple –Whipped Sweet Potatoes


  • 8 pounds sweet potatoes
  • 8 Tablespoons (1 stick) melted butter
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon freshly grated nutmeg (to taste)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper (to taste)
  • 1/2 cup heavy cream


  1. Preheat the oven to 400 degrees F. Prick each potato in several spots with a sharp meat fork. Place the potatoes on a baking sheet and bake until tender (up to an hour depending on the size).
  2. Remove from the oven and let stand until cool enough to handle. Peel the potatoes and add half to a large mixing bowl. Mash the potatoes; adding half the butter, half the syrup, and half the seasonings. Mix until smooth. With the mixer at low speed, add half the heavy cream in a steady stream until completely combined; taste and adjust seasonings. Remove to a buttered baking dish. Repeat the procedure with the second half of potatoes and remaining ingredients. Place the second round of potatoes over the first and smooth the top with a spatula. May be covered at this point and refrigerated up to a day. Remove the sweet potatoes from the refrigerator and allow to get to room temperature before reheating at 350 degrees until heated through.
  3. Serves 16-20 as a side dish
  4. © Copyright 2014 Peggy Barrett Lunde
  5. All Rights Reserved



  1. 11-20-2014

    Looks GOOD so well written thank you so much Peggy!!!! 😉

  2. 11-20-2014

    OMGoodness!! Can’t wait to try these!! Thanks Coco!!

  3. 11-21-2014

    Yum…thanks Coco…just in time for turkey day!

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