Whipped Sweet Potatoes

Recipe Courtesy of USDA: Whipped Sweet Potatoes
Photo Courtesy of Harvest of the Month


  • Local sweet potatoes, fresh, peeled, cut into quarters - 8 lbs
  • Milk, 1% (low-fat) - 0.5 cups
  • Margarine, trans-fat free - 0.5 cups
  • Salt, iodized - 2 tsps
  • Black pepper - 2 tsps


  1. Place sweet potatoes in a pot of water and bring to a boil. Cook until fork tender, about
    25-30 minutes. Drain well. Critical Control Point: Heat to 140°F or higher for at least
    15 seconds.
  2. Place the potatoes in a commercial mixer. Using a wire whip attachment, mix on low
    speed. Slowly add milk, margarine, salt, and pepper until potatoes are smooth and free
    of lumps. OR Add hot, well drained potatoes, milk, margarine, salt, and pepper to a
    bowl. Using an electric mixer, mix on medium speed until potatoes are smooth
    and fluffy.
  3. Serve ¼ cup (#16 scoop).

Critical Control Point:  Hold for service at 140°F or higher.

50 servings makes 8 lbs

Serving Information

For Program
Serving Size
Serving Utensil
¼ cup
#16 scoop

Meal Pattern Contribution

Food Component
¼ C