Whipped Sweet Potatoes

bowl of whipped sweet potatoes and a pat of butter with fresh herbs.

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5 from 1 vote

These whipped sweet potatoes are a luxurious, nutritious side dish that's easy to make.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 269kcal

Author Marlynn Schotland

Equipment

1 large saucepan or Dutch oven

Ingredients

3 pounds (about 3-4) sweet potatoes, peeled and chopped into 1-inch pieces
2 garlic cloves, minced
¼ cup sour cream
3 Tablespoons unsalted butter, cubed
¼ cup vegetable broth
2 stalks green onions, finely chopped, divided
¼ cup chopped parsley, divided
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Place sweet potatoes in a large saucepan or Dutch oven and cover with water.
Bring the water to a boil over medium-high heat, then lower to medium and allow to simmer for about 10-12 minutes. Cook just until the sweet potatoes are fork tender.
Drain the water and either return the sweet potatoes to the pot or place the sweet potatoes into a large bowl. Mash sweet potatoes.
Add garlic, sour cream, unsalted butter, broth, and continue to mash until smooth.
Add half of the green onions and half of the chopped parsley. Stir together.
Season with salt and pepper and stir to combine.
Garnish with remaining green onions and parsley.

Notes

Makes approximately 6-8 side dish servings

Storage: store in an airtight container in the refrigerator for up to 4 or 5 days.

Freeze: store in a freezer safe container in the freezer for up to two months. Allow to thaw completely over night in the refrigerator before reheating and serving.

Nutrition