Whipped Tri-Color Sweet Potatoes with Toppings Recipe
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.
- 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
