Sweet Potatoes are such a classic Thanksgiving dish and always make me think of my Grandma. I made a few changes to her original recipe, but I think she would like them. These are Whipped Sweet Potatoes served with a Pecan Maple Syrup Sauce and they are a perfect mix of sweet, salty and buttery plus creamy, smooth with a crunch.
Not only are they delicious, but this sweet potato recipe is great to make on the day of Thanksgiving because you can make it in one pot on the stovetop rather than taking up oven space. We know how precious oven space is. Be sure to check out the make ahead tips below if you are making this for Thanksgiving or a holiday gathering!
One of the best things about this Whipped Sweet Potato recipe is just how easy it is to make. Simple ingredients, nothing fancy.
Sweet Potatoes: I look for 3-4 sweet potatoes on the larger side
Butter: Hiland butter is the key to making these sweet potatoes creamy with an incredible buttery flavor.
Hiland Dairy Whole Milk: Whole Milk mixed with the cooked sweet potatoes binds it all together and helps create the smooth and creamy texture.
Salt: Don’t be shy with the salt. Add some to the potatoes before they are done cooking and then after as well, taste as you go.
Maple Syrup: Use the real deal maple syrup for this drizzle. It’s got a pure maple flavor that pairs so well with the sweet potato flavor.
Step One: Peel the sweet potatoes then cut lengthwise, quarter and into ½ inch cubes. Place a large pot on the stove on medium heat and add 4 Tablespoons of butter to melt. Add the sweet potato cubes to the pot to cook with the butter.
Step Two: Cook the sweet potatoes in the butter for about 5 minutes. Then add ⅔ of the Hiland milk plus the salt. Stir everything together. Cover with a lid and cook for 15 minutes, stirring every 5 minutes. If it looks as if the milk has evaporated, add a splash or two of milk and stir again.
Step Three: Remove the lid and turn off heat. Use a handheld mixer to whip potatoes right in the same pot. Whip until smooth and creamy, about 2-3 minutes. Taste and add more salt if needed.
Step Four: In a separate small saucepan, melt 2 tablespoons of butter. Add ¼ cup real maple syrup and bring to a simmer. Add the chopped pecans and stir then bring back to a boil. Serve the sweet potatoes and drizzle the pecan maple sauce over top.
I love this recipe because it’s delicious and incredibly easy to make, but the best part is that it’s made entirely on the stove so that means it does not take up any oven space. Oven space is so valuable on Thanksgiving Day and it’s so great to have a classic recipe that you can make on the stove and not the oven.
Can you make Whipped Sweet Potatoes ahead of time? Yes! And it’s very easy to do.
You can make these Sweet Potatoes a couple days ahead of time and place them in an airtight container and place in the fridge. Day of serving, transfer the potatoes to a pot and place on low heat for an hour or so until heated through.
Same for the pecan maple sauce, make ahead and place in an airtight container. When ready to serve, place in a small saucepan and heat on low for 10-15 minutes or so then serve over the sweet potatoes.
Be sure to check out some of my other favorite Sweet Potato recipes below!
Creamy, sweet and salty, whipped sweet potatoes drizzled with a buttery and sweet maple sauce filled with crunchy pecans. The perfect pairing and easy to make in one pan right on your stovetop.
4 Tablespoons Hiland Dairy Butter
3 large Sweet Potatoes, peeled, quartered and cut into ½ cubes
1 cup Hiland Dairy Whole Milk (divided into ⅔ cup and 1/3 cup)
1 teaspoon salt
Sauce Ingredients:
2 Tablespoons Hiland Dairy Butter
¼ cup real maple syrup
½ cup chopped pecans
Peel the sweet potatoes and cut lengthwise and into quarters then into ½ inch cubes.
In a large saucepan, melt 4 Tablespoons butter over medium heat. Add the sweet potatoes to the pan and stir to coat potatoes in the melted butter. Cook for about 5 minutes.
Add ⅔ cup of the Hiland milk plus the salt, stir together. Cover the pot with a lid and let cook for about 15 minutes, stirring every 5 minutes. (if the liquid looks to have evaporated totally, add a splash or two more of milk and stir)
Remove from heat and add the remaining ⅓ cup milk. Using a hand mixer, whip the sweet potatoes right in the pot until smooth, creamy and fluffy. Taste and add more salt if needed. Spoon into a serving dish.
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the maple syrup and bring to a simmer. Add the pecans and stir, bring back to a boil and remove from the heat.
You can either spoon the maple syrup over the serving dish of sweet potatoes or over the individual servings.
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