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Maple Mascarpone Whipped Sweet Potatoes

Maple mascarpone whipped sweet potatoes are baked until tender, then beaten with butter, maple syrup, and mascarpone until smooth and fluffy. The hands-off oven method brings a creamy texture and gentle maple sweetness to this side dish.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Cooling time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 354
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes scrubbed and dried
  • 4 tbsp unsalted butter melted
  • 4 oz mascarpone softened
  • 3 tbsp maple syrup pure
  • 0.5 tsp kosher salt

Equipment

  • 1 rimmed baking sheet
  • 1 hand mixer

Method
 

  1. Heat the oven to 400°F.
  2. Arrange the sweet potatoes on a rimmed baking sheet and bake for 50 to 70 minutes, until a knife slides easily into the centers.
  3. Let the sweet potatoes cool until comfortable to handle, about 10 minutes.
  4. Split the sweet potatoes open and scoop the flesh into a large bowl.
  5. Add the melted butter, mascarpone, maple syrup, and salt, then beat with a hand mixer until smooth and fluffy.

Notes

For the smoothest texture, beat the sweet potato flesh while it is still warm. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because mascarpone can change texture. For a dairy-free version, use dairy-free butter and a plant-based mascarpone alternative.