Rich and velvety smooth, my whipped sweet potatoes are a festive and slightly gourmet take on classic mashed sweet potatoes, filled with lots of delectable morsels. Prepared with a hint of crispy prosciutto, crunchy pecans, fresh sage, maple syrup, plus a crisp, brown sugar brulee topping, these whipped sweet potatoes are sure to become a beloved addition to your holiday spread!
Sweet Potatoes, Whipped Up with Lot of Tasty Morsels
A holiday table just wouldn't be a holiday table without the addition of a rich, decadent sweet potato dish...
Typically, we see a sweet potato casserole complete with marshmallows as a classic centerpiece, which is certainly a mouthwatering and decadent treat to spoon up. But if you're craving a sweet potato dish with a twist to grace your Thanksgiving Day table this year, then my, oh, my do I have a delicious offering for you!
These whipped sweet potatoes are prepared with cubes of roasted sweet potatoes that are pureed in the food processor along with some fresh sage, a hint of crispy prosciutto, a small handful of crunchy pecans, and maple syrup for sweetness, until smooth and silky.
But, of course, I don't stop there...
To really make things extra tasty and fun, I spoon this smooth mixture into a baking dish, top with a touch more pecans and crispy prosciutto, then sprinkle on some brown sugar and place under the broiler to create that caramelized, crisp brulee topping. So scrumptious!
So if you're craving a bit of a departure from the marshmallow-laden sweet potato casserole this holiday season, these whipped sweet potatoes with all sorts of sweet-savory bells and whistles are a fun and festive way to go!
My Whipped Sweet Potato Recipe with Brown Sugar Brulee
Since sweet potatoes already have such a terrific innate sweetness, I'm only adding a little bit of maple syrup to this recipe along with that little sprinkle of brown sugar to create that crisp, candy-like lid.
Peeling the sweet potatoes and cutting them into medium size cubes is the way to go, and I very simply season them with some salt, pepper and a drizzle of olive oil before roasting.
Once they're roasted, and the cubes are gloriously tender and sweet, I use my food process to turn them into whipped sweet potatoes (along with a few add-ins), with a silky and completely smooth consistency.
Then, a little bit more “magic” happens in the oven, when I add my sweet-savory toppings and create that lovely brulee topping!
Here's a sneak peek at how I make my whipped sweet potatoes recipe: (or just jump to the full recipe...)
- To get started, I roast my cubed sweet potatoes, then allow them to very slightly cool, just until they can be handled.
- I add them to the bowl of my food processor, along with some sage, pecans, maple syrup, and crisped up prosciutto, and process the mixture until completely lump-free, smooth, and velvety.
- Next, I spoon the whipped sweet potato mixture into a small casserole dish, smooth the top, then sprinkle on a touch more pecans, crispy prosciutto, and some brown sugar.
- I place the dish under the broiler for a few moments, just until the topping is caramelized and crisp, creating that deep golden-brown brulee topping, and serve hot.
Whipped Sweet Potatoes
by Ingrid Beer
These whipped sweet potatoes with a brown sugar brulee are brimming with crunchy pecans, maple syrup, sage, and crispy prosciutto!
Yield: Serves 6
Nutrition Info: 452 calories per serving
Prep Time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
- 4 extra-large sweet potatoes, peeled and cubed to 1 inch pieces
- Olive oil
- Black pepper
- 8 slices prosciutto
- 4 tablespoons butter, room temp
- 3 tablespoons pure maple syrup
- 1 ¼ cup pecans, chopped, divided use
- 1 tablespoon chopped fresh sage leaves
- 3 heaping tablespoons brown sugar
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Preheat the oven to 400°, and line a baking sheet with parchment paper. Also, prep a medium size baking dish with a light spritz of cooking spray.
- Toss the peeled and cubed sweet potatoes with about 2 tablespoons olive oil, plus a couple of pinches of salt and black pepper. Turn the cubes out onto the lined baking sheet, and roast for about 40 minutes, or until fork-tender, stirring the sweet potato cubes about half-way through the roasting.
- While the sweet potatoes roast, drizzle about 1-2 teaspoons of oil into a non-stick skillet. Once the oil is hot, add in the slices of prosciutto (you may need to work in 2-3 batches, depending on the size of your pan), and crisp them in the pan for several minutes the way you would bacon, until browned and crispy. Remove the prosciutto from pan and chop it up finely, and set aside for a moment.
- Once the sweet potato has roasted and is tender, remove from oven, and allow it slightly cool just enough so you can handle it. Next, add it to the bowl of a food processor, along with half of the chopped crispy prosciutto, the butter, the maple syrup, ¼ cup of the chopped pecans and the chopped sage leaves, and process everything until completely pureed and silky-smooth.
- Then, using a spatula, scrape all of the pureed sweet potato mixture into the prepared baking dish, and smooth the top with the spatula.
- Set your oven to the “broil” setting, and place your oven rack in the middle position in your oven (not too close to the broiler).
- To finish the whipped sweet potatoes, sprinkle over the top the remaining half of the crispy prosciutto, the remaining 1 cup of chopped pecans, and the brown sugar. Place the dish into the oven below the broiler, and broil the top of the casserole very carefully, moving the dish around if necessary for even caramelizing, just until the sugar begins to melt/brown and form a sweet “crust” on top.
- Remove from oven, and serve immediately while hot.
Tips & Tidbits for my Whipped Sweet Potatoes recipe:
- Use extra large sweet potatoes with a deep orange hue: Extra large, firm, fresh sweet potatoes are the way to go here, as they will yield a good amount of whipped sweet potatoes. And to create that really smooth consistency, do peel the potatoes before roasting them.
- Crispy prosciutto, or bacon: Because I'm going for a more subtle flavor here, I'm opting for prosciutto that I crisp in the pan as I would bacon, but with a milder smoky flavor. If you prefer, you can substitute bacon, just know that it will create a stronger, smokier flavor in these whipped sweet potatoes. You can also omit the prosciutto altogether, if you desire.
- Pecans, for crunch: Since pecans and sweet-savory dishes go well together, I'm using a small handful in this recipe for added texture. You could also sub walnuts, if that's what you have on hand, or omit the nuts altogether if you have guests with nut allergies, or you simply don't care for them.
- Prepare these whipped sweet potatoes ahead: To expedite things on the day you plan to serve this side dish, you can prepare everything up the point that you spoon the whipped sweet potato mixture into your baking dish. Then, allow it completely cool, wrap in plastic wrap, and keep in the fridge. Take the dish out of the fridge 2 to 3 hours before you plan on finishing it (do not top with the pecan/prosciutto/brown sugar topping mixture just yet), and bake it at 350° for 15 minutes, covered in foil, to heat through. Then, remove the foil, add the brulee topping ingredients, turn the oven to “broil” setting, and proceed with the recipe.
Cook's Note: This recipe was originally published in 2012, and has been updated with even more love!