Whipped Dairy-Free Sweet Potatoes
Paleo, Gluten-Free, Dairy-Free, Minimal Ingredients, Easy
Whipped dairy-free sweet potatoes are a delicious and fun addition to any meal. Enjoy smooth and creamy potatoes perfectly seasoned with simple spices.
There is nothing more satisfying than whipping up a batch of creamy sweet potato mash. This pairs well with any protein and makes any meal complete.
Sweet potatoes are an excellent alternative to white and red potatoes. Some may say these potatoes are a no-no on the Paleo diet, while others may disagree. Honestly, it comes down to a personal choice.
Individuals that have diabetes or are looking to lose weight may want to avoid white and red potatoes because of their high glycemic index and carbohydrate content.
My family prefers sweet potatoes, so I find this side dish to be more universally liked. Plus, you don’t need much extra to enjoy the naturally sweet flavors of this whipped dish.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your whipped sweet potatoes turned out, so please leave a comment and share it with your friends and family.
How to Make Whipped Dairy-Free Sweet Potatoes
A whipped and creamy sweet potato side dish is a perfect addition to any meal.
1. Preheat the oven to 425 degrees. Line an edged baking sheet with parchment paper and set aside.
2. Fork sweet potatoes two to three times and place onto the prepared baking sheet and bake in the preheated oven for 60 to 90 minutes or until sweet potatoes are fork-tender.
3. Remove the sweet potatoes from the oven and allow to cool until no longer hot to touch.
4. Next, discard the peels and place the sweet potatoes into a large bowl with almond milk, salt, and pepper.
Tip: Swap out almond milk for equal parts of coconut milk to make this an allergy-friendly dish.
5. Using a hand mixer, whip on high for 1 to 2 minutes or until smooth and creamy.
Tip: Season with additional salt and pepper as desired!
How to Store Whipped Dairy-Free Sweet Potatoes
Whipped sweet potatoes can be stored in an airtight container for up to 5 days in the refrigerator.
Essential Equipment for Making Whipped Dairy-Free Sweet Potatoes
Hand Mixer – A hand mixer is a budget-friendly alternative to those expensive Kitchen Aids.
More Paleo Sweet Potato Dishes
Sweet Potato Casserole – Opt to make this homemade sugar and dairy-free low glycemic Paleo sweet potato casserole.
Chicken Pot Pie with Sweet Potato Topping – This chicken pot pie with sweet potato topping is excellent for anyone with dietary restrictions and makes a perfect family meal.
Sweet Potato Fries – Low glycemic alternative to traditional fries. Perfect for dipping!
Basic Staples for Making Whipped Dairy-Free Sweet Potatoes
Sweet Potatoes – An excellent alternative to white potatoes because of their sweet taste and low glycemic index.
Almond Milk – Almond milk can be swapped out for equal parts of coconut milk for an allergy-free option!
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!
Whipped Dairy-Free Sweet Potatoes
- Hand Mixer
- 4 small sweet potatoes
- 1/3 cup almond milk or coconut milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat the oven to 425 degrees. Line an edged baking sheet with parchment paper and set aside.
- Fork sweet potatoes two to three times and place onto the prepared baking sheet and bake in the preheated oven for 60 to 90 minutes or until sweet potatoes are fork-tender.
- Remove the sweet potatoes from the oven and allow to cool until no longer hot to touch.
- Next, discard the peels and place the sweet potatoes into a large bowl with almond milk, salt, and pepper.
- Using a hand mixer, whip on high for 1 to 2 minutes or until smooth and creamy. Season with any additional salt and pepper as desired and serve!
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.