Whipped Ricotta Sweet Potatoes are a new twist on a Thanksgiving classic. Lighted up, oh so fluffy, and super easy to make!
Y’all it’s November and we are going HARD on all things holidays from now till the end of the year. We are kicking this Thanksgiving season off with Whipped Ricotta Sweet Potatoes.
I am pretty sure everyone loves Thanksgiving's sides the best. Sweet Potato Casserole, Mashed Potatoes, Broccoli Casserole, Stuffing, Rolls - I could go on and on.
How many more days till the Thanksgiving feast again?! I am giving you another variation of a sweet potato dish today and we have been loving it around here!
Ingredients Needed
- Sweet Potatoes
- Butter
- Ricotta Cheese
- Milk
- Salt
- Cinnamon
How to Make
It’s actually very simple and just like making mashed potatoes.
- Start by peeling and cubing your sweet potatoes and placing them in a large pot filled with water.
- Bring the pot to a boil and cook for 20 minutes until fork tender.
- Drain and place in a large bowl adding in the butter.
- Using a hand mixer or a potato masher, start mashing the potatoes until no lumps remain.
- Add in your ricotta, milk, and spices and mix until light and fluffy.
Serve with butter and enjoy! Easy as that!
More Side Dish Recipes
- Slow Cooker Green Beans
- Southern Cheesy Corn Casserole
- Creamy Southern Mashed Potatoes
- Southern Style Cream Corn
- Easy Broccoli Casserole
- Southern Cheddar Mac and Cheese
Recipe
Whipped Ricotta Sweet Potatoes
- Total Time: 40 Minutes
- Yield: 6-8
Description
Whipped Ricotta Sweet Potatoes are a new twist on a Thanksgiving classic. Lighted up, oh so fluffy, and super easy to make!
Ingredients
- 4 Sweet Potatoes - medium to large size
- 1 Tablespoon Butter
- ½ Cup Ricotta Cheese
- ¼ Cup Milk
- 1 ¼ Teaspoon Salt
- ¼ Teaspoon Cinnamon
Instructions
- Peel and dice the sweet potatoes. Add to a large pot and fill with water until about an inch over the top of the potatoes. Place on stove over high heat.
- Bring to a boil and cook for 20 minutes. Or until fork tender.
- Once finished, drain the potatoes from the water and add to a large mixing bowl.
- Place a tablespoon of butter on the hot potatoes and mix with a hand mixer, making sure to get all of the lumps out.
- To the mashed sweet potatoes, add ricotta cheese, milk, salt, and cinnamon.
- Whip with the hand mixer until everything is mixed well and the potatoes are light and fluffy.
- Serve in a large serving bowl and enjoy. Top with butter and a sprinkle of salt.
Notes
- This recipe is easily doubled or tripled if needed for larger crowds around the holidays. Just click the "1x" or "2x" button by the ingredients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side and Veggies
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 98
- Sugar: 3.2 g
- Sodium: 415.5 mg
- Fat: 3.5 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 11.9 mg
