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Home » Recipes » Vegan Winter Recipes

Whipped Sweet Potatoes

Published: Nov 13, 2022 · Modified: Nov 3, 2024 by Emily · 2 Comments

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This recipe for Vegan Whipped Purple Sweet Potatoes is as colorful as it is delicious! Using orange, white, and purple sweet potatoes, this fluffy side dish is flavored with nutty brown butter and is a wonderful addition to any holiday table.

food processor with an overhead shot of whipped purple sweet potatoes

Vegan Whipped Sweet Potato Recipe Details

Mashed potatoes are a classic part of any Thanksgiving table, but typically they are made with the standard Yukon Golds. While these are some of my favorite foods, I have a real soft spot for the more complex, nutty flavor of sweet potatoes. Let's bring those to the table this year as well! Cooking purple sweet potatoes in the Instant Pot is a great way to simplify things.

On top of being lightly sweet naturally (without sugar), these potatoes can bring a ton of color to the holiday. In today's recipe, we're using the following:

  • Classic orange sweet potatoes (the kind you're most likely to see in the grocery store)
  • White sweet potatoes, with a slightly nuttier flavor
  • Vibrant purple sweet potatoes, with notes of vanilla

If you're not able to find each of these varieties, feel free to substitute just plain orange for the other colors. If possible, I recommend purchasing organic.

Other ingredients in this recipe are pretty straightforward:

  • High-quality vegan butter, such as Miyokos, melted or browned
  • Salt and pepper
  • Unsweetened non-dairy milk
six peeled sweet potatoes on a marble board

Recipe FAQ

Can mashed sweet potatoes be made ahead?

Yes. To make this recipe in advance, boil the potatoes and whip them with butter, salt, and milk, until creamy. Store in a sealed container in the fridge for up to four days.

Can whipped sweet potatoes be frozen?

Yes. To store, place in a freezer-safe bag and squeeze to remove all air. Store for up to 6 months. You will want to add more milk you you reheat them, to rehydrate them.

Does whipping sweet potatoes make them gummy?

No. Unlike russet and Yukon gold potatoes, sweet potatoes are much lower in starch. Whipping them in a food processor is much less likely to result in a gooey, gluey mess than traditional potatoes. If you've ever accidentally over-mashed your mashed potatoes, you know what a tragedy this it.

Can you cook sweet potatoes in the microwave before mashing them?

Yes! To free up stovetop space, cut your sweet potato into chunks and place it on a microwave-safe plate. Cook for 4 minutes, turn the potatoes over, and cook 4 minutes more on the high setting.

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Topping Ideas

For the orange version, try topping with cinnamon, maple syrup, and pomegranate arils.

For the white version, add chopped green onions, parsley, and/or chives.

For the purple side (my favorite!) top with toasted walnuts and rosemary.

Brown butter, of course, goes well with each color. Get creative!

platter of whipped orange, white, and purple sweet potatoes

Please be sure to leave a rating or review if you give this recipe a try! I love hearing how things turn out.

More Sweet Potato Recipes to Try Next

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    Grilled Sweet Potato Salad
  • overhead shot of sweet potato rose in a pie dish next to a blue spoon rest
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food processor with an overhead shot of whipped purple sweet potatoes

Whipped Sweet Potatoes

Emily
This recipe for Vegan Whipped Sweet Potatoes is as colorful as it is delicious! Using orange, white, and purple sweet potatoes, this fluffy side dish is flavored with nutty brown butter and a wonderful addition to any holiday table.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Side
Cuisine American
Servings 8 servings
Calories 208 kcal

Ingredients
  

  • 2 orange sweet potatoes medium size
  • 2 white sweet potatoes medium size
  • 2 purple sweet potatoes medium size
  • 9 TBS vegan butter melted and divided
  • 3 cups of plain unsweetened nondairy milk divided
  • ¾ teaspoon salt divided
  • Toppings of choice: parsley green onions, chives, walnuts, pomegranate, etc.

Instructions
 

  • First, wash all potatoes and slice into equally sized chunks (smaller will cook faster).
  • To prepare in the microwave: add to a microwave-safe plate and cook on high for 4 minutes. Rotate, and cook 4 minutes more, until soft. To prepare on the stovetop: separate potatoes by color and add to three small pots (or just do one at a time!). Cover with cold water, add a dash of salt, and bring to a gentle boil. Let cook for 10-14 minutes, until a fork can easily pierce through the flesh. Let each portion cool once cooked.
  • To whip the first group of potatoes, add to a food processor along with 3 TBS melted butter and ¼ teaspoon salt. Let process while streaming in 1 cup of milk. The mixture should be very silky and smooth (as pictured above).
  • Remove from the food processor and repeat this with each of the remaining two groups of potatoes. If you are working with just one color, I still recommend doing this in segments as it can be a lot for the processor to manage at once.
  • To serve, plate with toppings of choice and drizzle with more melted butter if desired. See recipe notes for storage and make-ahead tips.

Video

Notes

 To make this recipe in advance: boil the potatoes and whip with butter, salt, and milk, until creamy. Store in a sealed contained in the fridge for up to four days.
To freeze: Place in a freezer safe bag and squeeze to remove all air. Store for up to 6 months. You will want to add more milk you you reheat them, to rehydrate.

Nutrition

Calories: 208kcalCarbohydrates: 21.3gProtein: 2.1gFat: 12.2gSaturated Fat: 9.1gPolyunsaturated Fat: 3.1gSodium: 445.3mgFiber: 2.6gSugar: 4.4g
Tried this recipe?Let us know how it was!

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Comments

  1. Dan says

    November 14, 2022 at 4:22 am

    5 stars
    So Tasty!

    Reply
    • Emily says

      November 17, 2022 at 2:24 am

      Thank you D!! <3

      Reply

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Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

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