The College Housewife » Recipes » sweets » Maple Whipped Sweet Potatoes

Maple Whipped Sweet Potatoes

Thanksgiving week is here! Four days left in the countdown and it is officially crunch time. Pretty sure everyone is starting to ramble around getting everything ready?! I’m 23 and as much as I would love to stuff the cavity of bird and dress the most amazing table, I let my mom take the lead still. I’ll be graduating college next year so maybe in the next year or two I’ll get in there and beast the feast. 

Even though I’m not taking the lead in the kitchen I wanted to share with you some of my favorite recipes to chow down on the big day. Sweet potatoes are something I look forward to the most! I love all different kinds but mashed and topped with crunchy oat topping and marshmallows are some of my favorite! I roasted my sweet potatoes and it makes them super easy to scoop out, no pealing necessary! You can use canned I suppose but they wouldn’t be nearly as fresh. I do think the holidays are about breaking out all the tricks and not taking any short cuts. Buy the fresh herbs, make the rolls from scratch and stay away from the boxed and the canned unless it’s a last resort! 

After all, you only make a dinner like this once a year.

Maple Whipped Sweet Potatoes

5 Large yams
2 Teaspoons of cinnamon
Salt + Pepper
Olive Oil
1 1/4 Cups of heavy whipping cream
5 Tablespoons of pure maple syrup
2 Teaspoons of ground cinnamon
1 Teaspoon of nutmeg
1 Teaspoon of ground pepper
2 Teaspoons of course salt
2 Tablespoons of minced fresh sage

Preheat oven 425F. Slice your yams in half and place on a baking sheet. Sprinkle with 2 teaspoons of cinnamon, thin layer of olive oil and an even sprinkle of salt + pepper. Roast for about an hour. Once they are cooled scoop out potato from skins into a large bowl. With a hand or stand mixer beat the potatoes until light and fluffy. Gradually add in heavy cream + maple syrup (note* you can add in more maple sweeter until desired sweetness is achieved). Add in remaining ingredients. Transfer to a large casserole and bake for 30 minutes at 350F. (add marshmallows on the last 5-10 minutes of baking).

Happy Thanksgiving!


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