Choose a Category

Nov 14, 2012

Whipped Sweet Potatoes

One thing that I absolutely love about working with Kiersten on these projects is that through her incredible recipes I am being introduced to a whole new world of food that I've never been to before. I was never subjected to vegetarian dishes of this kind until now. I'll be honest, when I used to hear the word vegetarian I would immediately picture a giant plate just piled high with raw vegetables and that's it. If it weren't for getting to know Kiersten and combining our loves of food and photography, I never would have known about all the amazing combinations and dishes you can make using vegetables.  And this whipped sweet potatoes recipe is one of those that blew my mind. 

I feel silly admitting this, but while I'm being honest here I should probably tell you that before I cooked and photographed this recipe I had never tried a sweet potatoe before. They just never really appealed to me. As shocking and silly as that might be, I couldn't have picked a better sweet potatoe recipe to start with. 

I can't even find the words to explain how utterly perfect this combination of sweet potatoes, maple syrup, vanilla and cinnamon is. As I was in my kitchen whipping up the sweet potatoes and reading over the recipe I just kept nodding as I read the next steps of adding in the maple syrup and vanilla and cinnamon. I knew right then, even before I tasted it that it was going to be ohhh soooo good. And let me tell you... it really is oh so good. I don't think you could call Thanksgiving dinner complete without this sweet potatoe recipe on your table. 

Whipped Sweet Potatoes

4 large sweet potatoes (about 4 pounds)

3 tbsp. maple syrup

2 tsp. vanilla extract

1/2 tsp. ground cinnamon

salt to taste

chopped candied pecans (optional)

Preheat oven to 400 degrees. 

Pierce sweet potatoes several times with a fork. Place on a rimmed baking sheet and bake until tender and starting to caramelize. The time depends on the size and shape of potato you're using, but it's usually between an hour and an hour and a half. Allow to cool slightly.

Once potatoes have cooled, remove skin. Place potatoes in bowl and whip with a hand mixer at medium speed. Add maple syrup, vanilla extract, and cinnamon and mix until combined. Stir in salt to taste. Transfer to serving bowl and top with pecans, if desired.



Up on Oh My Veggies today is Kiersten's super colorful and flavorful rosemary roasted carrots. Go check it out, you'll love it!



Recipe by Kiersten Frase, photographs by me. 

Comments