Whipped Sweet Potatoes Recipe

Prepare and cook

Place the peeled and chunked sweet potatoes into a large pot and cover with about 1 inch of water (or up to 1 L total). Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the sweet potatoes are very tender and can be pierced easily with a fork, about 15–20 minutes depending on chunk size.

Drain the sweet potatoes well in a colander and return them to the still-warm pot. Let sit for 1–2 minutes to allow excess steam to escape (this dries them slightly so they whip fluffy instead of watery).

Warm the liquids

While the potatoes are steaming off, combine the almond milk, maple syrup, bourbon, and vegan butter in a small saucepan over low heat. Warm until the butter is melted and the mixture is hot but not boiling, about 2–3 minutes. Remove from heat and stir in vanilla extract.

Mash and whip

Using a potato masher, ricer, or electric hand mixer on low, begin mashing the drained sweet potatoes in the pot. Slowly pour in the warmed maple-bourbon-milk mixture a little at a time while continuing to mash or whip. Stop when the potatoes are smooth and whipped to your desired texture. If you want a silkier texture, use an immersion blender or stand mixer briefly, but avoid overworking to prevent gummy texture. Add the ground cinnamon, nutmeg, and black pepper and mix briefly to combine.

Taste and adjust seasoning: add up to an extra tablespoon of maple syrup for sweetness, a pinch more salt if needed, or a splash more warmed milk if the mixture is too thick. If you prefer no alcohol, substitute the bourbon with an equal amount of additional maple syrup or a teaspoon of apple cider vinegar for brightness.

Transfer the whipped sweet potatoes to a serving bowl. Dot the top with the remaining 1 teaspoon of vegan butter (or unsalted butter) if desired, and sprinkle the coarse sea salt evenly over the surface to enhance flavor and create contrast with the maple sweetness.

Scatter toasted chopped pecans and thyme sprigs over the top if using. To toast pecans: heat a small skillet over medium heat, add pecans, and cook, stirring, until fragrant and lightly browned, about 3–4 minutes.

Serve warm. Leftovers keep refrigerated in an airtight container for up to 4 days; reheat gently with a splash of plant milk to restore creaminess.