Sweet Potatoes Chantilly
Elevate your holiday side dish game with Sweet Potatoes Chantilly, a luxurious twist on a classic favorite. This indulgent recipe combines creamy mashed sweet potatoes infused with warm spices, a hint of vanilla, and a touch of sweetness, topped with a luscious layer of homemade Chantilly cream. The whipped cream topping, delicately sweetened with powdered sugar and crowned with a sprinkle of nutmeg, bakes to golden perfection, adding a light and airy contrast to the rich, buttery base. With its elegant presentation and comforting flavors, this baked delight is perfect for festive gatherings or any occasion that calls for something extraordinary. Ready in just over an hour and serving six, Sweet Potatoes Chantilly will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs total) Sweet potatoes
- 1 cup Heavy cream
- 4 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 0.25 teaspoons Grated nutmeg
Instructions
Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish and set it aside.
Peel the sweet potatoes and cut them into large chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the sweet potatoes are fork-tender. Drain and transfer to a large mixing bowl.
Mash the sweet potatoes until smooth. Add 3 tablespoons of the butter, granulated sugar, ground cinnamon, and salt. Stir to combine.
In a small bowl, beat the eggs lightly, then add them to the sweet potato mixture and mix thoroughly. Stir in the vanilla extract.
Transfer the sweet potato mixture to the prepared baking dish, smoothing the top with a spatula.
In a medium bowl, whip the heavy cream with powdered sugar using an electric mixer until soft peaks form.
Gently spread the whipped cream (chantilly) over the sweet potato mixture in an even layer.
Dot the remaining 1 tablespoon of butter over the top and sprinkle lightly with grated nutmeg.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
4638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 780.3 g | 284% | |
| Dietary Fiber | 110.4 g | 394% | |
| Total Sugars | 204.4 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1185 mg | 91% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
