Whipped Sweet Potatoes with Pecan Crumble

First off, sweet potatoes are one of my favorite produce. Why you ask, because they are versatile, being made to taste both sweet, or savory.  I usually like mine sweet, mixed with some brown sugar, cinnamon and a dash of salt. Or if I am having sweet potato fries just plain old sugar, cinnamon, and a pinch of salt to balance everything out.

Nevertheless, there are so many dishes you can add sweet potatoes to! A few ideas I have tried, and came to be successful, are: adding them to chilies, curries, making a pie out of them, putting them into smoothies, in vegetarian bowls with tannin sauce and red onions, and adding them to salads.  I would like to try and sub them in for potatoes in a stew, but I have yet to try this out.

To me, sweet potatoes are like carrots; they are naturally sweet, but with the right seasonings or dressings they can be made savory as well. I love ingredients I can play with and invent new flavor profiles with, and sweet potatoes are definitely in that category.

For this recipe I stayed with the sweet profile, because Thanksgiving is right around the corner and I always feel like one needs to have a couple sweet side dishes to balance out all the salty and savory dishes that come with the holiday. You notice that I did not use marshmallows for this dish, and that is because I am not a huge fan of marshmallows, and don’t really like them on top of my sweet potatoes. Don’t hate me! To each their own is what I always say, enjoy!


4 large sweet potatoes (peeled and chopped into 1 inch pieces)

A stock pot half filled with water

1 tablespoon of salt for the water

for sweet potato mixture

4 tablespoons of salted butter

1 cup of milk (any kind, I used original unsweetened almond milk)

1/8 cup (or 2 tablespoons) brown sugar

1 1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

for crumble topping

4 tablespoons unsalted butter

1/2 cup brown sugar

1/2 cup rolled oats

1 cup chopped pecans

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


  1. Start by filling up your large stock pot half full with water, pouring the tablespoon of salt in, and start bringing it to a boil on medium/high heat. I like to leave my lid off my pot so that the water doesn’t boil over so fast.
  2. While the water starts to boil, wash, peel, and chop your potatoes into roughly 1 inch pieces. img_20181114_133624846
  3. When the water reaches a strong boil take a slotted spoon and slip the potatoes into the hot water (this method helps prevent hot water splashing up at you, or whomever is in the kitchen with you). Boil for around 10-15 min (depending on the size you cut your sweet potatoes). I boiled my for 10 and probably should have left them in a tad longer because my dish had tiny lumps.
  4. While the potatoes are boiling prep the ingredients to put into the sweet potato mixture so they are ready to add as soon as you strain the potatoes and put them into a bowl. (If you have the time you can start step 7 here)
  5. Once you have strained your potatoes and added them to a large bowl (I used my kitchen aid mixer with the whisk attachment), go ahead and add the ingredients to the steaming potatoes and whisk, either with a kitchen aid or hand mixer, until it is the consistency you like.
  6. Preheat oven to 350 degrees Fahrenheit and grease an 8×8 pan (this mixture fills up the 8×8 pretty much to the top, so if you are a little uncomfortable with that go ahead and use a 9×13). When you are done whisking the sweet potatoes add them to the greased pan.

img_20181114_1404097631 7. For the crumble topping you want to start by softening the butter, but you still want it a little firm. I would put it in the microwave for around 10-15 seconds. Then add all the ingredients for the crumble into a bowl and mash the butter into the other ingredients with a fork until it resembles crumbles.


8. Now crumble the topping on top of the sweet potatoes, using your hand to evenly distribute and press. This makes a good layer of crumble topping, I used it all because this is what gives this dish its personality. When you serve it, there will be a lot of texture, which I love, but not everyone does. So please do whatever you prefer.

9. Stick it in the oven for 30 min.

10. When done baking let it cool for 5 min and enjoy!


6 Comments Add yours

  1. lori says:

    I made this to share at Thanksgiving dinner at a friends. This was a homerun! I had to give credit to Karah, everyone was raving about it… I think it outshown the bird.

    Liked by 1 person

    1. I’m glad it everyone enjoyed it!


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