Sweet Potato Whip

The smart move in this recipe is cooking carrots right alongside the sweet potatoes. Carrots cut through the natural sweetness with an earthy, vegetal note that keeps this side dish from veering into dessert territory. The result is a smooth, creamy whip that actually tastes balanced.

Baking the sweet potatoes instead of boiling them concentrates their flavor and drives off excess moisture. Once cooled and scooped out, they get mashed with the broth-cooked carrots, a splash of reserved cooking broth, nonfat yogurt, and cinnamon. The food processor gives you a silky-smooth texture, but a good potato masher works fine for a more rustic version.

This is a serious make-ahead dish. Prepare everything the night before and refrigerate. When it’s time to serve, just pop it back in the oven. The extra reheating time from cold (30 minutes instead of 15) actually helps the flavors meld even more.

Kitchen Tips

• Prick the sweet potatoes all over with a fork before baking or they can burst in the oven
• Save that half cup of carrot cooking broth. It’s packed with flavor and keeps the whip from being too thick
• The yogurt adds tang and creaminess without the fat of butter or cream. Let it come to room temperature before mixing to prevent curdling
• Taste before serving and adjust the cinnamon. Some prefer mace here for a more subtle, warm flavor

Variations

• Stir in a tablespoon of maple syrup if you want a touch more sweetness for holiday tables
• Top with toasted pecans and a sprinkle of brown sugar for a candied finish
• Use vegetable broth instead of chicken broth for a vegetarian version