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!
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 😀
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.
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!).
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!)
Why not pin this recipe for Whipped Sweet Potato Mash with Maple, Pecan and Rosemary Pin it here.
Whipped Sweet Potato Mash with Maple, Pecan and Rosemary
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
- 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.
- 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.
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