Thanksgiving 101: Perfectly Whipped Sweet Potatoes


I am one lucky lady. My luck has taken me away from posting as of late but I am back in the nick of time, one week before the biggest food holiday of the year, Thanksgiving!  This week I will be posting some awesome side dishes that are easy to execute and delicious to eat. Feel free to send me any of your holiday cooking questions in the coming weeks!

So lets start the notoriously gluttonous holiday food posts with one of my all time favorite’s, sweet potatoes. The trick to perfect silky-smooth, whipped sweet potatoes is using a food processor such as a robot coup or a kitchen aid.  For a non electric option, a ricer or tamis will also work. If you have none of the above, do not fret. Sweet potatoes are easy to mash with even the back of a heavy spoon, you just need some decent muscles!

Wood Roasted Whipped Sweet Potatoes

Serves 4-6 people

3 pounds sweet potatoes
½ cup heavy cream
1 sprig of thyme
2 bay leaves
1 teaspoon kosher salt
8 tablespoons unsalted butter
½ teaspoon espelette pepper

To cook the sweet potatoes build a small fire in a wood grill. Let the fire burn down until the coals are white. With the lid closed, the temperature should be between 325-350 degrees. Place the sweet potatoes on the grill and close the lid. Cook for around 45 minuets or until cooked through. The sweet potatoes will be extremely soft and easily pierced with a wooden skewer. Remove the potatoes from the grill and set aside.*

While the sweet potatoes are cooking, in a small pot combine heavy cream, thyme, and bay leaves. Bring to a simmer over low heat. Turn off and set aside, allowing the herbs to steep into the cream for 10-15 minuets. Strain the cream. Add the cream back into a pot and warm with the butter until melted.

Peel the skin off of the warm sweet potatoes. After they have been peeled you should have a little over 2 pounds of sweet potato pulp. Place into a food processor. Add in the warm cream mixture and salt. Pulse until smooth. At this point the sweet potatoes can be cooled and stored for up to 4 days or served immediately. I like to garnish my sweet potatoes with espelette pepper, which gives them a little kick. Alternatively you could garnish with toasted pecans, a dusting of cinnamon, or a little brown sugar. Enjoy!

* When making this recipe, make sure to adjust cooking times for size. This recipe was made using small sweet potatoes that were grown here on Cumberland Island. Your standard grocery store sweet potato will be a little larger and need a little extra time to cook.

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