Introduction

Whipped sweet potatoes are a creamy, colorful twist on a classic side dish. Using three varieties of sweet potatoes adds a beautiful visual appeal and subtle differences in flavor. This recipe is perfect for cozy dinners or festive gatherings.

The dish is served in an oval white ceramic baking dish divided visually into three layers of mashed vegetables. The top layer on the right side is bright orange mashed sweet potatoes topped with creamy white sauce and scattered red pomegranate seeds, garnished with green herbs. The middle layer in the center is smooth white mashed potatoes with visible melted butter squares and chopped green herbs sprinkled on top. The bottom layer on the left side is deep purple mashed sweet potatoes or yams adorned with crumbled blue cheese and walnut pieces. The dish sits on a white marbled surface surrounded by small white bowls holding whole walnuts, pomegranate seeds, and blue cheese chunks. To the right, colorful cooked carrots in shades of orange, yellow, and purple rest on the same white marbled surface, and a woman's hand is holding a gold spoon in the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium orange sweet potatoes
2 medium white sweet potatoes
2 medium purple sweet potatoes
9 tablespoons vegan butter, melted and divided
3 cups plain unsweetened nondairy milk, divided
3/4 teaspoon salt, divided
Toppings of choice: parsley, green onions, chives, walnuts, pomegranate, etc.

Instructions

Step 1: Wash all sweet potatoes thoroughly and slice into equally sized chunks to ensure even cooking. Smaller pieces will cook faster.
Step 2: To cook in the microwave, place potatoes on a microwave-safe plate and cook on high for 4 minutes. Rotate and cook for another 4 minutes until soft. To cook on the stovetop, separate the potatoes by color into three small pots. Cover with cold water, add a dash of salt, and bring to a gentle boil. Cook for 10–14 minutes until tender when pierced with a fork. Let cool slightly.
Step 3: Place the first group of cooked potatoes into a food processor. Add 3 tablespoons melted butter and 1/4 teaspoon salt. While processing, slowly stream in 1 cup of nondairy milk until the mixture is silky and smooth.
Step 4: Remove the whipped potatoes from the processor and repeat the process for the remaining two groups, adding the same amounts of butter, salt, and milk for each. This segmented approach helps the processor handle the quantity better and ensures a smooth result.
Step 5: To serve, arrange the whipped sweet potatoes on a plate and top with your choice of parsley, green onions, chives, walnuts, pomegranate seeds, or other favorite garnishes. Drizzle with additional melted vegan butter if desired.

Tips & Variations

Use your preferred nondairy milk such as almond, oat, or soy for different flavor profiles.
For extra richness, stir in a splash of maple syrup or a pinch of cinnamon.
Try adding roasted garlic or caramelized onions before whipping for a savory twist.
If you don’t have a food processor, a hand mixer or potato masher will work, though the texture may be less silky.

Storage

Store leftover whipped sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of nondairy milk to loosen the texture if needed.

How to Serve

On a large white plate with ornate edges, three thick layers of mashed vegetables are arranged side by side. The top layer is purple, smooth with a creamy texture, garnished with small walnut pieces and rosemary sprigs. The middle layer is off-white, creamy and soft, decorated with a few small pats of melting butter and green parsley leaves. The bottom layer is bright orange, dense and slightly textured, sprinkled with shiny red pomegranate seeds and a light dusting of black pepper. A tarnished silver spoon rests on the right side of the plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can cook and whip the sweet potatoes a day in advance. Store them refrigerated and bring to room temperature before reheating and serving.

What can I use if I don’t have a food processor?

A hand mixer works well to achieve a smooth consistency, or you can mash by hand for a chunkier texture. Just mix in the butter and milk gradually to avoid lumps.

Whipped Tri-Color Sweet Potatoes with Toppings Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

This vibrant and creamy whipped sweet potatoes recipe combines three varieties of sweet potatoes—orange, white, and purple—for a colorful and flavorful side dish. Each type is cooked until tender, then whipped with vegan butter and unsweetened nondairy milk to create a silky smooth texture. Finished with your choice of fresh toppings, this dairy-free, vegan-friendly dish is perfect for holiday dinners or any comforting meal.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

Sweet Potatoes

2 medium orange sweet potatoes
2 medium white sweet potatoes
2 medium purple sweet potatoes

Whipping Ingredients

9 tablespoons vegan butter, melted and divided
3 cups plain unsweetened nondairy milk, divided
3/4 teaspoon salt, divided

Toppings (optional)

Parsley
Green onions
Chives
Walnuts
Pomegranate seeds

Instructions

Prepare the Potatoes: Wash all sweet potatoes thoroughly and cut into evenly sized chunks. Smaller pieces cook faster and more evenly.
Cook the Potatoes: For microwave cooking, place the cut potatoes on a microwave-safe plate and cook on high for 4 minutes, then rotate and cook an additional 4 minutes until tender. For stovetop preparation, separate potatoes by color and place each variety into its own small pot. Cover the potatoes with cold water, add a pinch of salt, and bring to a gentle boil. Simmer for 10–14 minutes until a fork easily pierces the potatoes. Allow each batch to cool slightly before processing.
Whip the Potatoes: Start with one group of cooked potatoes and transfer them to a food processor. Add 3 tablespoons of melted vegan butter and 1/4 teaspoon salt. While processing, slowly stream in 1 cup of unsweetened nondairy milk. Continue processing until the mixture becomes very smooth and silky.
Repeat for Each Potato Variety: Remove the whipped potatoes from the processor, then repeat the whipping process with the remaining two potato varieties, each time using 3 tablespoons of melted butter, 1/4 teaspoon salt, and 1 cup of nondairy milk. Processing the potatoes separately preserves their unique colors and flavors and helps the food processor manage the volume efficiently.
Serve and Garnish: Plate the whipped sweet potatoes individually or together. Top with your choice of fresh herbs such as parsley, green onions, or chives, and sprinkle with nuts or seeds like walnuts and pomegranate for added texture and flavor. Drizzle additional melted vegan butter over the top if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of nondairy milk to loosen the texture if needed.
Make-Ahead: You can cook and whip the sweet potatoes a day in advance and store them in the fridge until ready to serve.
Customization: Feel free to experiment with different toppings such as toasted pecans, nutritional yeast for a cheesy flavor, or a drizzle of maple syrup for sweetness.
Cooking Method Choice: Microwaving is quick for small batches, while stovetop boiling is ideal for larger quantities or preferred texture control.

Keywords: whipped sweet potatoes, vegan side dish, dairy-free sweet potatoes, colorful sweet potatoes, holiday side dish, healthy mashed sweet potatoes