Whipped sweet potatoes flavored with pure maple syrup. Perfect for your Thanksgiving dinner or great side dish for any meal.
Sweet potatoes are a staple for Thanksgiving in my opinion. I like them in all sorts of ways too. Roasted, baked, candied, whipped. They’re all scrumptious.
This recipe is smooth and creamy. It goes down so easy. It’s different than what I traditionally serve on Thanksgiving but it’s oh so good.
I don’t know about you but I love when we’re approaching Thanksgiving. It’s so fun just to think about all the scrumptious food you’ll devour. I came up with a few thoughts.
A. It’s 2 weeks away. Why the heck am I already tasting the stuffing and smelling the turkey?
B. I’ll never be able to eat everything I’ve been dreaming about anyway. I always get to full for seconds of everything.
C. The meal is over in 30 minutes and I just dreamed about for the last month. *Sigh*.
Crazy, right? But oh, so worth it!
It’s right around the corner. Do you have your menu planned?
- 3 lbs sweet potatoes, peeled and cut into chunks
- ¼ cup half and half
- 3 Tbsp maple syrup
- 3 Tbsp butter
- ½ tsp cinnamon
- In a saucepan or Dutch oven add enough water to cover the sweet potatoes. Bring to boiling. Add sweet potatoes. Cover the pan and cook sweet potatoes until fork tender, about 25-30 minutes.
- Allow to cool slightly. In a food processor or blender whip sweet potatoes until smooth.
- Meanwhile, combine half and half, butter, maple syrup and cinnamon in a small saucepan over low heat. Heat through.
- Through chute or opening add butter mixture to sweet potatoes.
- Transfer to a baking dish. Cover and keep warm.
Linked to Buns in My Oven: What’s Cookin Wednesday Thanks Karly!
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