Whipped Sweet Potatoes

I’ve had mad crav­ings for Whipped Sweet Pota­toes to accom­pany my din­ner (also my lunch, break­fast, snack–you name it) plate lately.  There is some­thing about the whole process of mak­ing and then eat­ing sweet pota­toes that I love. It really doesn’t mat­ter how the sweet pota­toes are pre­pared, I will dive on in.

How­ever, maybe because of the whole ges­tat­ing another liv­ing being who appears to have his/her own tastes, whipped sweet pota­toes have been tops of my list & unlike most other crav­ings I do NOT end up regret­ting hav­ing whipped sweet pota­toes for the entire day.  Although the down­side is that I can’t actu­ally just eat whipped sweet pota­toes 24/7.

Also, out­side my own crav­ings there is the ben­e­fit of mix­ing up our side dishes from some­thing besides the usual white potato.  Giv­ing every­one at the table a change.  And then there are all the good things sweet pota­toes bring you in their being a healthy food.

Whipped Sweet Pota­toes Recipe…

What You Need:

4 Large Sweet Potatoes

2 Table­spoons Butter

1/4 Tea­spoon of Cinnamon

1/4 Tea­spoon of Nutmeg

1/4 Tea­spoon of Vanilla

1/4 Cup of Orange Juice

2 Table­spoons of Milk

A pinch of salt

How to Put it Together:

Pre­heat your oven to 400 degrees. Wash and dry the pota­toes, get any gunk off. Poke each with a fork a few times, wrap each one in foil and set them in a bak­ing dish. Bake the pota­toes for 1 hour or until they are ten­der (you can use a fork to test). When baked sweet pota­toes release nat­ural sug­ars & juices that smell like pure com­fort float­ing in the air.

Then using some pro­tec­tive oven mitts sim­ply unwrap and leave until cool enough to use your hands on the potato with­out any extra gear. Once cool enough to man-handle (or in my case wo-man han­dle) halve the pota­toes. After you halve them, you will need to scoop the flesh & get the innards of the sweet pota­toes into your bowl. If you are using a stand mixer put them directly into the bowl for the stand mixer.

Once all the innards of the sweet pota­toes are in the bowl add your other ingre­di­ents one by one & whip on a medium speed until light & fluffy.

And I love these with a fla­vor­ful & juicy chicken breast myself.  There is a nice depth of fla­vor to the sweet pota­toes too that is not over­pow­er­ing or too sweet.  Of course I could just eat these all alone & call it a day. In fact, I might go do that now.

Tagged as: comfort food, easy recipe, food, food & drink, meatless, potatoes, recipe, side dish, simple recipe, sweet potatoes, vegetarian, veggie