Thanksgiving dishes should take up only limited amounts of preparation time so you can focus on the main event. These sweet whipped potatoes are a case in point, as they are made easily with a food processor. They can even be made in advance and reheated before serving. I may be hung out to dry for this admission but I was never a fan of the sweet potato casserole topped with mini marshmallows. In my opinion it’s a sugar overload – I prefer to find the perfect balance between sweet and salty flavors.
Preheat oven to 400ºF (200ºC). Prick the sweet potatoes all over with a fork. Wrap each in a piece of aluminum foil and place the sweet potatoes on a rimmed baking sheet. Bake until very tender, about 1 hour. Let cool to the touch then halve the sweet potatoes.
Scoop out the flesh and add to a food processor fitted with a blade attachment or blender then discard the skins.
Add the butter and honey and blend until the mixture is smooth. Season with kosher salt to taste.
Serve hot in a serving bowl topped with Gorgonzola cheese and walnuts.
If serving these as a side for Thanksgiving I recommend making these ahead of time and reheating just before serving to free up the oven for other recipes. Roast and whip the sweet potatoes then stored refrigerated in an airtight container until ready to serve. They can be made up to 4 days in advance. To reheat, add to a bowl and microwave in 30 second increments, stirring after each until warmed. Add the cheese and walnuts just before serving.
If you enjoy this whipped sweet potato recipe, I recommend checking out some of these:
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