Light and fluffy, these whipped sweet potatoes bring new life to a classic dish typically served at the holidays! With the addition of savory spices, such as cinnamon, cumin, ground cloves, and even chili powder, these are not your grandmother’s sweet potatoes.

White House Whipped Sweet Potatoes


3 medium (12 to 16 ounces each) sweet potatoes

2 tablespoons butter

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cumin

1/8 teaspoon chili powder

Pinch of ground cloves

4 tablespoons orange juice

1 tablespoon freshly squeezed lemon juice

Salt to taste


Set the oven at 425 degrees.

Wash the potatoes, patdry, and wrap each one in foil. Place on a baking sheet and bake until soft all the way through, approximately one hour (cooking time will vary depending on the size of the potatoes).

Remove the potatoes from the oven. Unwrap the foil and allow them to cool enough to handle.

Cut each potato in half. Scoop out the inside and place in a large mixing bowl.

Add the butter, cinnamon, cumin, chili powder, cloves, orange juice, and lemon juice. Using an electric mixer with a whisk attachment on medium speed, whip the potatoes until smooth and all the ingredients are incorporated, 1 to 2 minutes.

Add the salt and serve.

*Recipe and image courtesy of Clara Silverstein, author of A White House Garden Cookbook (*