Whipped Sweet Potatoes with Maple Walnuts

No Comments | Written on November 9, 2012 at 5:00 am , by Kristina Vanni

Thanksgiving simply isn’t possible without some sort of mashed potato side dish. I have been making my mom’s traditional recipe forever (check out the how-to video here) but this year I decided to switch it up a bit and go for sweet potatoes!

What’s great about this recipe is that it made to serve two! Sometimes we host huge Thanksgiving dinners with several tables filled with family, and then other years it can be a small, quiet affair. If you a planning a more intimate celebration this year, this recipe fits the bill.

However, if you are preparing for a big bash don’t worry! This recipe can be easily doubled, tripled, and beyond.

Keep reading to find out my secret to Thanksgiving potatoes…

My secret ingredient to any mashed potato recipe is a bit of cream cheese. It adds a richness to the dish that I look forward to every year. There is also a bit of pumpkin pie spice whipped in with the potatoes, and then the dish is topped with a drizzle of maple syrup and a few walnuts for crunch.

Whipped Sweet Potatoes with Maple Walnuts

1 cup cooked, mashed, and cooled sweet potatoes

1/2 cup tub-style Whipped Philadelphia Cream Cheese

2 Tablespoons melted butter

1/2 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/4 teaspoon pepper

Topping:

2 teaspoons real maple syrup

1 Tablespoon toasted chopped walnuts

Heat oven to 350 degrees. Place all ingredients except for topping in a medium mixing bowl and stir to blend well. Spoon mixture into a 2- cup casserole dish or two 1-cup ramekins and bake for 20-25 minutes or until hot and lightly browned on top. Remove from oven and drizzle with maple syrup and sprinkle with walnuts. Serve immediately. Serves 2. Recipe can easily be doubled or more.