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.
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 one 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!
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 nondairy milk
Recipe FAQ
Yes. 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.
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.
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.
Yes! To free up stovetop space, cut your sweet potato into chunks and place on a microwave-safe plate. Cook for 4 minutes, turn potatoes over, and cook 4 minutes more on the high setting.
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!
More Sweet Potato Recipes to Try Next
Maple Cinnamon Sweet Potato Rose (an old one!)
Instant Pot Purple Sweet Potatoes
3-Ingredient Dog Birthday Cake
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Whipped Sweet Potatoes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
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.
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
- 3/4 tsp 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 1/4 tsp 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.
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Whipping
- Cuisine: American
Nutrition
- Serving Size: One eighth of recipe
- Calories: 208 calories
- Sugar: 4.4 grams
- Sodium: 445.3 milligrams
- Fat: 12.2 grams
- Saturated Fat: 9.1 grams
- Unsaturated Fat: 3.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 21.3 grams
- Fiber: 2.6 grams
- Protein: 2.1 grams
- Cholesterol: 0 milligrams
So Tasty!
Thank you D!! <3