Maple Whipped Sweet Potatoes

Remember the Thanksgiving Menu?  I realized on Tuesday (after getting nothing done on Monday) that I really needed to take Wednesday off if I wanted to keep my sanity.  As it was, by the time I went to bed at 11:30PM, I had spent over 14 hours on my feet.

One of the dishes I made ahead of time was Maple Whipped Sweet Potatoes.  I found the recipe in a magazine featuring Thanksgiving meals.  I would give credit where credit is due, but I have no idea which cooking magazine it was.  The internet is amazing.  I googled and it was the first hit!  The recipe is by Grace Parisi from Food and Wine magazine.

Ms. Parisi truly deserves credit.  This recipe is so simple, even a novice cook could ‘whip’ it up.  It tastes perfect as is so I haven’t made any modification (which I normally do).  Velvety smooth texture combined with maple syrup sweetness, it is like tasting luxury.  Maple Whipped Sweet Potatoes has been a crowd pleaser at my house for the past 6 years and it is as much part of Thanksgiving as turkey.

The recipe calls for 6 pounds of sweet potatoes, but I just use the 5 pounds box of sweet potatoes sold around here.  If you want to pick up a couple more, go ahead.  But 5 pounds is plenty for 12, especially with all the other side dishes.

Peel and wash.


Cut into large chunks.


Boil in a mixture of apple cider and water until tender and drain.


Boil maple syrup and butter in the pot. Add the sweet potatoes back and toss well.


Puree in batches.


Return the whipped sweet potatoes into the saucepan and heat again before serving or transfer into a buttered baking dish and reheat in the oven the next day.


Can’t get any easier than this.  Maple Whipped Sweet Potatoes, try it for your next Thanksgiving or make it for this Christmas.  You won’t regret it.

Maple Whipped Sweet Potatoes


Time: 15 mins prep, 1 hour cooking

Serves: 12


  5 pounds sweet potatoes, peeled and cut into 2 inch chunks

  6 cups apple cider

  4 cups water

  2/3 cup pure maple syrup

  1 stick unsalted butter (or salted butter)

  salt (skip if using salted butter)


In a large pot, place the cut sweet potatoes.  Add apple cider and water until the potatoes   are covered and bring to boil.  Reduce heat and simmer until the sweet potatoes are tender, about 30 – 40 minutes.  Drain and set aside.

In the same pot, add the maple syrup and butter.  Bring to boil and turn off heat.  Add the sweet potatoes back to the pot and stir until well coated.

Working in batches, puree the sweet potatoes in a food processor.  Return the whipped sweet potatoes to the pot and warm through before serving.  Or place in a buttered baking dish to refrigerate overnight.  Reheat in the oven at 350º F for 30 minutes before serving.


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