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Home > Holidays and Events > Thanksgiving > Whipped Sweet Potato Mash with Maple, Pecan and Rosemary

Whipped Sweet Potato Mash with Maple, Pecan and Rosemary

Updated: Apr 23rd 2020 • Published: Nov 2nd 2018 • 4 Comments

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overhead view showing the casserole dish of sweet potato mash and a blue napkin on a wooden table
close up on the toppings for the sweet potato mash with text at the top

This Whipped Sweet Potato Mash with Maple, Pecan and Rosemary is the BEST sweet potato mash you will ever eat! I don’t say that lightly, this dish is smooth, creamy, savory and sweet all at the same time.

Pillowly delicious sweet potato casserole, topped with buttery maple syrup coated pecans and fragrant rosemary. This casserole is a must make Thanksgiving or Christmas side dish. Plus it is easy to make ahead and doesn’t need any space in the oven!

Sweet potato mash in a white oval serving dish on a wooden table with a spoon in the background

The start of November and my friends are on count down to Thanksgiving and the kids are on count down to Christmas. Everyone is a little happier, the shops are filling up with decorations and I am smiling as it is my favorite time of the year.

I love this time of year for so many reasons, not least is the food! And this Whipped Sweet Potato is right up there with my top holiday foods!

I debated whether to call this a sweet potato mash or a sweet potato casserole, technically it isn’t a sweet potato casserole as you don’t have to bake it in the oven (hello more oven space!) but it does look and feel like a casserole. But serve it heaped into a bowl and it becomes a loaded sweet potato mash.

So who knows?!?!?!?! Call it whatever you like and get it on your holiday table 😀

The topping of the sweet potato casserole topped with pecans and rosemary drizzled with maple syrup

Jump Menu

  • Let’s talking toppings for our Sweet Potato Casserole
  • Does whipping the sweet potato make a difference?
  • Can you make this whipped sweet potato ahead of time.
  • For more amazing Thanksgiving Side dishes check out this list of over 15 delicious ideas
  • Whipped Sweet Potato Mash with Maple, Pecan and Rosemary

Let’s talking toppings for our Sweet Potato Casserole

I know that mini marshmallows are somewhat traditional, but I promise this topping is so delicious that you’ll not miss the marshmallows.

This whipped sweet potato mash is topped with pecans that have been cooked in maple syrup and butter and then finished with a little fresh rosemary.

This topping is so delicious that you’ll struggle not to just eat it straight from the pan, RESIST! It will be hard, but before you know it you’ll have eaten half the pan and you won’t have enough to top your sweet potato mash with. Trust me on this. Really trust me, I have experience in this area 😉

It will be hard, I am not going to lie! Those buttery pecans will be calling your name and you’ll have to be strong. I mean just look at them! They are pure temptation. But be strong, think of your family and use the whole pan to top your amazing sweet potato casserole.

close up on the pecan, maple and rosemary topping

Does whipping the sweet potato make a difference?

I think it does, using your electrical beaters to fluff and mash the sweet potato makes it so light and smooth that it is definitely worth it. This is coming from someone who hates washing up the beaters…they are just fiddly. But I promise this is worth it. Plus your making the holiday dinner….someone else should be washing up!

If you don’t have a handheld mixer then don’t fret and for the love of sam don’t go out and buy one. You can use a whisk or a wooden spoon. It will take a bit more effort but you can still get the lovely smooth whipped effect. And think of the workout, you can justify more of everything when you sit down for dinner!

To whip with a handheld blender, start on the lowest setting and break the sweet potatoes up into the cream and butter. Once everything has started to break down slowly increase the speed and whisk for 5 minutes until it is smooth and ultra creamy. Don’t be tempted to start on full power, you’ll be cleaning sweet potato from your walls and cooker hood (again you’ll just have to trust me on this).

If you are doing it by hand then start by pushing the sweet potatoes down with a fork, just to break them down, once they have started to meld with the liquid you can bring out the whisk or wooden spoon and work them hard for 5 minutes (or as long as your arm can stand – think of the extra portion of dessert or the CHEESE BOARD!).

overhead view of a wooden table with a blue napkin and a white oval casserole dish filled with sweet potato casserole

Can you make this whipped sweet potato ahead of time.

Absolutely! I mean it is the holidays I want to make your life easier!!!! You can make this up to 48 hours ahead of time and then finish it just before you sit down to dinner.

Here’s how to do it:

  • Assemble the cooked mashed sweet potatoes into a casserole dish, but don’t add the topping, cover it tightly and refrigerate for up to 2 days.
  • Before serving, heat the potatoes (without any topping) in the microwave, on the stovetop or in the oven until hot all the way to the centre.
  • Whilst the potatoes are reheating make the pecan maple topping (RESIST eating them all)
  • Top the sweet potato casserole with your topping and serve.
  • Additional top tip, place the dish of mashed sweet potato at your end of the table so you can steal extra pecans from the top whenever you fancy. (You cooked dinner, you deserve a treat!)
close up on a single pecan glistening with maple syrup

Enjoy x

Why not try these other Mashed Sweet Potato Recipes:

  • Savory Mashed Sweet Potato (my every day recipe!)
  • Mashed Sweet Potato with Lemon and Sage Brown Butter
  • Thai Spiced Mashed Sweet Potato

For more amazing Thanksgiving Side dishes check out this list of over 15 delicious ideas

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oval dish filled with sweet potato mash topped with pecans and maple syrup
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4.72 from 7 votes

Whipped Sweet Potato Mash with Maple, Pecan and Rosemary

This Whipped Sweet Potato Mash with Maple, Pecan and Rosemary is the BEST sweet potato mash you will ever eat! I don’t say that lightly, this dish is smooth, creamy, savory and sweet all at the same time. Pillowly delicious mashed sweet potato, topped with buttery maple syrup coated pecans and fragrant rosemary. This casserole is a must make Thanksgiving or Christmas side dish. Plus it is easy to make ahead and doesn’t need any space in the oven!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side
Cuisine: American
Servings: 6 -8
Calories: 409kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary – Grams

For the Sweet Potato Mash

  • 2 1/2 lb sweet potatoes (~4 large ones)
  • 4 tbsp butter
  • 1/3 cup heavy cream
  • 1/2 tsp salt

For the topping

  • 2 tbsp butter
  • 1 tsp chopped rosemary
  • 1/4 cup maple syrup
  • 1/2 cup chopped pecans

Instructions

  • Peel the sweet potatoes and then cut into 1 inch-thick pieces.
  • Place the sweet potatoes in a dutch oven and cover with boiling water, add a pinch of salt and bring back to a boil.  Once boiling cook at a high simmer for 10-12 minutes, until the potatoes are fork tender.
  • Drain in a colander and shake to remove any excess liquid. Let them sit in the colander to dry out further whilst you get on with the next step.
  • Using the same pan you cooked the potatoes in, heat the butter and cream together until hot but not boiling.
  • Add the sweet potatoes and the salt then use your chosen method to whip them.

For a handheld mixer.

  • Starting on low speed, gently combine the potatoes and cream mixture. Once everything is starting to combine, increase the speed and whip for 5 minutes until smooth and creamy.

For a wooden spoon or whisk.

  • Use a fork to lightly mash the potatoes into the cream then whisk or beat with a wooden spoon or whisk until your sweet potatoes are smooth and creamy.

Once Whipped:

  • Taste for seasoning, adding more salt if desired then spoon into a serving dish.
  • At this point the potatoes can be refrigerated for up to 48 hours.
    Alternatively to serve immediately move onto the topping stage.

To reheat (if needed):

  • In the microwave for 5-7 minutes
  • On the stove top for 3-4 minutes (stirring constantly)
  • In the oven for 30 minutes

For the topping:

  • Heat the butter, rosemary and maple syrup in a small pan until the butter has melted. Add in the pecans and let the mixture come to a vigorously bubble. Swirl to coat all the pecans and then pour over the sweet potatoes.

Nutrition

Calories: 409kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 405mg | Potassium: 714mg | Fiber: 6g | Sugar: 16g | Vitamin A: 27360IU | Vitamin C: 4.5mg | Calcium: 89mg | Iron: 1.4mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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Filed Under: All Recipes, Sides, Thanksgiving

Reader Interactions

Comments

  1. Molly Kumar says

    Nov 4th 2018 at 12:58 pm

    5 stars
    OMG, these are soooo yummm!! I wish I could scoop some out of the screen right now.

    Reply
    • Claire McEwen says

      Nov 5th 2018 at 6:24 am

      I know right! Picking at the sides before I have brought them to the table is something I have to battle with every meal time 😉

      Reply
  2. Nellie Tracy says

    Nov 4th 2018 at 11:58 am

    5 stars
    Those buttery pecans on top are definitely calling my name! Can’t wait to try this!

    Reply
    • Claire McEwen says

      Nov 5th 2018 at 6:24 am

      They are the BEST Nellie!

      Reply

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Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

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