Make-Ahead Whipped Sweet Potatoes

Is your holiday dinner to-do list too long? Save time by making this easy sweet-potato dish about 98 percent of the way and then freezing it. The potatoes are roasted and then pureed in a food processor until smooth and creamy. Reheat on the big day, and add the tiny finishing touch of a sprinkle of chopped pecans and scallions.
  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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Ingredients

3 pounds sweet potatoes, scrubbed

4 tablespoons unsalted butter

Kosher salt

1/2 teaspoon ground cinnamon

Large pinch ground allspice

Large pinch cayenne pepper

1/4 cup pecans, very finely chopped

2 scallions, thinly sliced

Directions

Preheat the oven to 425 degrees F. Roast the potatoes on a rimmed baking sheet until soft and tender, about 1 hour. Let cool for a few minutes, then use paper towels or a kitchen towel to help remove the skins.

Process the sweet potato meat, butter, 1 1/2 teaspoons salt, cinnamon, allspice and cayenne in a food processor until smooth. Let cool to room temperature. Transfer to an airtight, microwave-safe container, label and date, and freeze for up to 2 weeks.

To serve, reheat in the microwave, stirring often. Transfer to a serving dish, and top with the pecans and scallions.

Cook’s Note

To serve the potatoes right away instead of freezing them, after processing the potato mixture, transfer it to a serving dish and sprinkle with the pecans and scallions.

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