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Whipped Ricotta Sweet Potatoes in a square dish with a pad of butter and spoon in it

Whipped Ricotta Sweet Potatoes

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Whipped Ricotta Sweet Potatoes are a new twist on a Thanksgiving classic. Lighted up, oh so fluffy, and super easy to make!


  • 4 Sweet Potatoes - medium to large size
  • 1 Tablespoon Butter
  • 1/2 Cup Ricotta Cheese
  • 1/4 Cup Milk
  • 1 1/4 Teaspoon Salt
  •  1/4 Teaspoon Cinnamon


  1. 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.
  2. Bring to a boil and cook for 20 minutes. Or until fork tender.
  3. Once finished, drain the potatoes from the water and add to a large mixing bowl. 
  4. Place a tablespoon of butter on the hot potatoes and mix with a hand mixer, making sure to get all of the lumps out.
  5. To the mashed sweet potatoes, add ricotta cheese, milk, salt, and cinnamon. 
  6. Whip with the hand mixer until everything is mixed well and the potatoes are light and fluffy.
  7. Serve in a large serving bowl and enjoy. Top with butter and a sprinkle of salt.


  • 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


  • 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
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