These whipped sweet potatoes were a hit at our Fall Club Pick Up Party, so we’re sharing the recipe for you to make at home. They’re silky, subtly sweet, and finished with a little heat from Aleppo pepper and a savory note from truffle salt. Best of all, they can be made ahead, which makes them an easy win for Thanksgiving or any holiday table.
What You’ll Need
- 2 quarts peeled, cut and cooked sweet potatoes
- 2 cups heavy cream
- 1 cup maple syrup
- 1 tablespoon Aleppo pepper
- 2 teaspoons truffle salt, plus more to taste
How to Make Whipped Sweet Potatoes
- Prep the sweet potatoes. Peel 3 to 4 large sweet potatoes. We like yellow sweet potatoes or yams. Cut them into 1″ cubes and boil until very soft.
- Drain and steam. Strain the sweet potatoes, then let them steam in the strainer for a few minutes so extra water can evaporate. The less water you add to the mixer, the better the texture.
- Whip. Add the sweet potatoes to a stand mixer fitted with the whip attachment. Start slowly until they break down, then add the cream, maple syrup, Aleppo pepper and truffle salt. Whip until very smooth.
- Serve or chill. Serve right away, or chill and reheat in the oven when you’re ready.
What to Pour: 2024 Stoller White Pinot Noir
For a wine pairing, we’re reaching for our 2024 Stoller White Pinot Noir from the Dundee Hills. Made from Pinot Noir but crafted as a white wine, it offers white florals and subtle stone fruit on the nose, layered with cherry and red apple. On the palate, juicy white peach and ripe Bosc pear are framed by lively acidity and a clean, mineral finish.