Creamy, flavorful, and festive, these Whipped Sweet Potatoes with Coconut Cream are a perfect side dish for any occasion. With their silky, fluffy texture and a hint of warm spices, they’re an irresistible addition to any holiday table or cozy family dinner. Plus, they’re completely plant-based, so everyone can enjoy!
Why You’ll Love These Whipped Sweet Potatoes
These whipped sweet potatoes combine the natural sweetness of the potatoes with creamy coconut and warm spices, creating a balanced, comforting dish. Topped with a medley of textures and flavors—pomegranates, pecans, pepitas, and fresh sage—each bite offers a burst of flavor that’s both refreshing and satisfying. Whether you’re vegan or not, these whipped sweet potatoes will be a hit!
Ingredients
Serves: 4
For the Whipped Sweet Potatoes
- 6 medium-sized sweet potatoes, peeled and quartered
- 1/2 cup plant-based whipping cream
- 4 tablespoons vegan butter
- 1 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg
- Salt, to taste
For Garnish
- 2 tablespoons coconut whip (store-bought or homemade)
- Pomegranate seeds
- Pecans, chopped
- Pepitas (pumpkin seeds)
- Fresh sage leaves
Step-by-Step Instructions
1. Cook the Sweet Potatoes
Start by peeling and quartering the sweet potatoes. Place them in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to simmer. Cook the sweet potatoes for 15-20 minutes, or until they’re tender and easily pierced with a fork.
Tip: You can test doneness by inserting a fork into the thickest piece; if it slides in with no resistance, they’re ready!
2. Mash and Whip the Sweet Potatoes
Drain the cooked sweet potatoes and place them in a large mixing bowl. Using a potato masher, mash the sweet potatoes with the plant-based whipping cream and vegan butter until they’re mostly smooth.
Then, use a whisk to fluff them up further, adding the cinnamon, nutmeg, and a pinch of salt. Whisking incorporates air, making the potatoes light and creamy.
Pro Tip: If you have an electric mixer, this step is even easier. Beat the sweet potatoes on low to medium speed to achieve a silky-smooth consistency.
3. Adjust Seasoning
Taste the whipped sweet potatoes and adjust seasoning if needed. Add a touch more cinnamon or nutmeg for a warmer flavor, or a pinch of salt to balance the sweetness.
4. Garnish for the Perfect Presentation
Transfer the whipped sweet potatoes to a serving dish. Top with dollops of coconut whip, then sprinkle on pomegranate seeds, chopped pecans, pepitas, and fresh sage leaves for a beautiful, festive garnish. The colors and textures of the toppings add visual appeal and an extra layer of flavor to the dish.
Tips for Perfectly Whipped Sweet Potatoes
- Don’t Overcook the Sweet Potatoes: Overcooking can make them too watery, affecting the final texture. Aim for a fork-tender consistency.
- Whisk Well for Extra Fluffiness: Mashing gives a basic smoothness, but whisking or using a hand mixer incorporates air, making them ultra-fluffy.
- Taste as You Go: Sweet potatoes naturally vary in sweetness, so taste the mixture before finalizing to ensure the balance is just right.
- Garnish Right Before Serving: To keep the garnishes fresh and vibrant, add them right before you bring the dish to the table.
Variations and Substitutions
- Swap the Whipping Cream: For a nuttier flavor, try using coconut cream instead of plant-based whipping cream. It pairs beautifully with the coconut whip topping!
- Make It Nut-Free: Omit the pecans and add extra pepitas or sunflower seeds for a similar crunch.
- Add a Sweet Drizzle: For a bit of sweetness, drizzle a touch of maple syrup or agave over the garnished potatoes. It complements the spices and adds a lovely gloss.
- Use Different Herbs: Fresh thyme or rosemary can be used in place of sage for a subtle twist on the original recipe.
Frequently Asked Questions
Can I Make This Recipe Ahead?
Yes! You can make the whipped sweet potatoes up to 2 days in advance. Store them in an airtight container in the fridge, and reheat gently on the stove or in the microwave. Wait to add the garnishes until right before serving to keep everything fresh and crunchy.
Can I Use Canned Sweet Potatoes?
Using fresh sweet potatoes is recommended for the best flavor and texture. However, if you’re in a pinch, canned sweet potatoes (unsweetened) can work—just be sure to drain them well and reduce the mashing time.
How Do I Make Coconut Whip at Home?
For homemade coconut whip, chill a can of full-fat coconut milk overnight. Scoop out the thick cream from the top and whip it with a hand mixer until light and fluffy, adding a touch of powdered sugar or vanilla extract if desired.
Serving Suggestions
These whipped sweet potatoes are versatile and can complement a variety of dishes. Serve them alongside hearty mains like roasted vegetables, stuffed squash, or a nut roast for a complete meal. They’re also a great addition to a holiday spread, pairing beautifully with savory, herb-forward dishes.
Enjoy your Whipped Sweet Potatoes with Coconut Cream hot or cold, and savor the perfect balance of creamy texture, warm spices, and crunchy toppings. Whether for a holiday gathering or a cozy weeknight meal, this dish is sure to impress!
Whipped Sweet Potatoes with Coconut Cream
Ingredients
Main Ingredients
- 6 medium sweet potatoes peeled and quartered
- ½ cup plant-based whipping cream
- 4 tbsp vegan butter
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- to taste salt
Garnish
- 2 tbsp coconut whip
- pomegranate seeds
- pecans
- pepitas
- sage leaves
Instructions
Potato Preparation
- Peel the sweet potatoes and cut them into quarters.
- Cook the sweet potatoes until soft, about 20-25 minutes.
- Mash the cooked sweet potatoes with the plant-based whipping cream and vegan butter.
- Whisk the mashed potatoes until fluffy, then add cinnamon powder, nutmeg, and salt to taste.
Serving
- Garnish with coconut whip, pomegranate seeds, pecans, pepitas, and sage leaves.
- Serve hot or cold and enjoy!
Notes
- Serve hot or cold based on preference.
- Adjust salt to taste as needed.
- For added flavor, toast pecans and pepitas lightly before garnishing.
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