Pumpkin pie spice whipped sweet potatoes are smooth, creamy, and full of warm fall flavor. Made with sweet potatoes, fall spices, and sweetened with pure maple syrup, this easy side dish tastes like dessert but pairs perfectly with turkey or chicken. Great for Thanksgiving or any autumn dinner.
Jump to:
- How to Select Sweet Potatoes at The Market
- Ingredients
- Should I Roast, Steam, or Boil the Sweet Potatoes?
- How To Make Pumpkin Pie Sweet Potatoes
- To Steam the Potatoes
- How to Whip The Sweet Potatoes
- Storage and Freezing
- Garnishing Whipped Sweet Potatoes
- Serving Suggestions
- FAQ
- More Healthy Holiday Recipes
- Pumpkin Pie Spice Whipped Sweet Potatoes
This is a velvety, flavorful side dish made with baked sweet potatoes. While baking brings out their natural sweetness, I've also included instructions for steaming and boiling if the oven is full.
This Thanksgiving favorite is seasoned with butter, pumpkin pie spice, a splash of real maple syrup, sea salt, and black pepper. No sugar added.
How to Select Sweet Potatoes at The Market
Sweet potatoes are available year-round, with their peak season in autumn. Select medium-sized potatoes with smooth skin and no blemishes, soft spots, or cracks.
Store sweet potatoes in a cool, dry spot like your pantry. They'll keep for up to two weeks. Avoid the fridge, it can change their texture and make them overly sweet by turning the starches into sugar.
Ingredients
- Orange sweet potatoes (white or purple sweet potatoes can be used too)
- Unsalted butter or olive oil
- Olive oil, avocado oil, or coconut oil
- Milk, cream, half and half, or your favorite alternative milk
- Pure maple syrup
- Pumpkin pie seasoning (in the spice aisle near the cinnamon)
- Sea salt
- Black pepper
- Fresh herbs for garnish (parsley, thyme, or sage leaves)
Should I Roast, Steam, or Boil the Sweet Potatoes?
You can roast, steam or boil the potatoes for this recipe.
Roasting gives the richest flavor but if the oven is full, like on Thanksgiving, boiling is a good backup. Just peel and cube the potatoes, then boil for about 10 to 15 minutes until fork-tender.
If you have a steamer basket, add about 2 inches of water to a large pot, place the basket inside, and steam the peeled, cubed potatoes until soft, 10-15 minutes.
How To Make Pumpkin Pie Sweet Potatoes
- Preheat the oven to 400°F (200°C) and place the rack in the center.
- Scrub the sweet potatoes and pat them dry. Cut in half lengthwise.
- Place the potatoes on a parchment-lined baking sheet, cut side up. Brush with olive oil and sprinkle with a little salt. Then flip them cut side down.
- Roast for about 30 minutes, or until tender. They're done when a knife slides in easily.
- Let the potatoes cool slightly, then scoop the flesh into a large bowl or the bowl of a stand mixer.
- Whip for 2 minutes, or until smooth. Add butter, milk, maple syrup, and pumpkin pie spice. Season with salt and pepper to taste.
- Spoon into a baking or serving dish and top with fresh herbs like parsley or thyme.
To Steam the Potatoes
- Place a steamer basket in a large pot. Add some water to the pot, making sure it doesn't touch the bottom of the steamer basket when it's inserted.
- Add the potatoes and cover.
- Turn the heat to high and bring the water to a boil.
- Once the water is boiling, reduce the heat to medium-low to maintain a gentle simmer.
- Steam the sweet potatoes for about 10-20 minutes, depending on the size and thickness of your sweet potato pieces. They are done when they can be easily pierced with a fork or knife.
- When done, drain the water.
How to Whip The Sweet Potatoes
Whether you've baked or boiled the sweet potatoes, start by peeling them. Then whip them using a stand mixer or hand mixer.
A hand-held potato masher works fine too. You can mash and whip the potatoes by hand in about two minutes.
Add the remaining ingredients and whip for another minute. Taste and adjust the seasoning.
Storage and Freezing
Store your mashed sweet potatoes in an airtight container in the refrigerator for 3-4 days.
You can also freeze them in small portions for a month or two. Defrost as needed.
Garnishing Whipped Sweet Potatoes
- Spoon the whipped sweet potatoes into a large serving dish.
- Use the back of a spoon to smooth the surface, creating soft waves and a few deep swirls.
- Drizzle melted butter over the top and let it sink into the curves.
- Sprinkle a little chopped parsley over the top.
Here are some more toppings for next level whipped sweet potatoes:
- Fresh Herbs: Chop parsley, thyme, or sage and sprinkle over the top. The bright green adds a fresh, clean finish.
- Maple Syrup & Candied Pecans: Skip the butter and drizzle a little extra maple syrup instead. Top with chopped candied pecans.
- Caramelized Onions: Spoon golden-brown onions over the top.
- Crumbled Bacon: Sprinkle crispy bacon.
Serving Suggestions
- Butterball Turkey Breast Roast
- Pan-Fried Turkey Cutlets
- Marinated Chicken Breasts
- NY Strip Steak
- Roasted Lemon Basil Chicken
- Pan Seared Snapper Fillets
For more healthy sides, check out What To Eat With Sweet Potatoes.
Preparing a holiday dinner? Check out Garnishing with Parsley. Get a few tips and tricks to make your dishes look great on the table.
Sending holiday love from Key Largo, Florida.🌴
FAQ
Yes, but drain them well and skip the maple syrup since canned sweet potatoes are often packed in syrup.
Pumpkin pie spice adds a warm flavor, but the dish won't taste like dessert unless you add extra sugar. When paired with butter and maple syrup, it brings out the natural sweetness without going overboard.
Whipped potatoes are made by beating cooked potatoes with a hand mixer or whisk until light and fluffy. The whipping adds air, giving them a smooth, airy texture. Mashed potatoes are usually denser and chunkier, made by mashing with a fork or masher for a thicker consistency.
Sweet potatoes are characterized by their tapered ends and smooth skin, which can vary in color from white to bright orange. In contrast, yams exhibit rough skin and typically have white flesh while having a cylindrical shape. Additionally, yams are starchier and drier than sweet potatoes, lacking the sweetness of sweet potatoes.
More Healthy Holiday Recipes
The following recipes are all gluten free.
For breakfast, don't miss our Keto Pumpkin Muffins! They're moist and packed with fall flavor!
Pumpkin Pie Spice Whipped Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 3 tablespoons milk, or your preferred milk alternative
- 3 tablespoons maple syrup
- 1 tablespoon pumpkin pie spice
- salt and pepper
- fresh herbs for garnish (parsley, thyme, or sage)
Instructions
- Preheat the oven to 400°F (200°C) and place the rack in the center.
- Scrub the sweet potatoes and pat them dry. Cut in half lengthwise.
- Place the potatoes on a parchment-lined baking sheet, cut side up. Brush with olive oil and sprinkle with a little salt. Then flip them cut side down.
- Roast for about 30 minutes, or until tender. They're done when a knife slides in easily. (For steaming and boiling the potatoes, see notes below.)
- Let the potatoes cool slightly, then scoop the flesh into a large bowl or the bowl of a stand mixer.
- Whip by hand or in a stand mixer fitted with the whisk attachment for 2 minutes, or until smooth. Add the butter, milk, maple syrup, and pumpkin pie spice. Season with salt and pepper to taste.
- Spoon into a baking or serving dish and top with fresh herbs like parsley or thyme.
Notes
- Place a steamer basket in a large pot. Add some water to the pot, making sure it doesn't touch the bottom of the steamer basket when it's inserted.
- Add the potatoes and cover.
- Turn the heat to high and bring the water to a boil.
- Once the water is boiling, reduce the heat to medium-low to simmer.
- Steam the sweet potatoes for about 10-20 minutes, depending on the size and thickness of your sweet potato pieces. They are done when they can be easily pierced with a fork or knife.
- When tender, drain the water.
- Store your mashed sweet potatoes in an airtight container in the refrigerator for 3-4 days.
- You can also freeze them in small portions for a month or two. Defrost as needed.
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