Whipped sweet potatoes serve as the perfect side to any family meal. In our house, it’s our regular whole-family-loves-em Thanksgiving side dish as they’re incredibly easy to make in bulk.
If you’ve never tried whipped sweet potatoes before, you’re in for a treat. Whipped sweet potatoes are much easier to prepare in comparison to mashed potatoes because they can easily be whipped in a mixer once cooked.
While this recipe can be used with any variety of sweet potatoes, I highly recommend trying these whipped Japanese sweet potatoes due to the amazing flavor, texture, and richness when combined with coconut oil and coconut milk.
What are Japanese Sweet Potatoes?
Japanese sweet potatoes have a creamy white/yellowish inside and a deeper purple/reddish skin. You can find them at your local market or some grocery stores (WholeFoods Market) in the fall/early winter.
Japanese sweet potatoes have a much drier, starchier inside, meaning methods such as “nuking” in the microwave or roasting in oven will give you a globby, sticky consistency (been there, done that.) They’re also more dense and have a much sweeter and heartier taste than traditional sweet potatoes and yams.
These whipped Japanese sweet potatoes are the perfect side dish to family meals.
- Rinse and peel the skins from the sweet potatoes, and cut into cubes (about 1 inch in diameter.) Place the cubes in a large pot and cover in water so that the water comes just to the top of the cubes. Add a pinch of sea salt to the water.
- Bring the water to a boil, and let the cubes “cook” in the boiling water for about 15 minutes. The cubes will be ready when you can spike it easily with a fork.
- Drain the water and place the cubes in a bowl. Using a mixer or a hand blender, whip the sweet potatoes for 1-2 minutes.
- Slowly add in 1/4 cup of coconut milk and sea salt and pepper to taste
- After about 1 minute, add in the coconut oil. After another minute, add the rest of the coconut milk to the mixture and let the potatoes continue to whip until light and fluffy.