Whipped Sweet Potatoes with Coconut Streusel

Make sweet potatoes even sweeter with a tempting topping of marshmallows, coconut and pecans.

Whipped Sweet Potatoes

Prep: 15 min | Bake: 25 min | Yield: 12 (1/2 cup) servings


Sweet Potatoes

  • 3 pounds sweet potatoes (about 6)
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy cream or evaporated milk
  • 2 tablespoons cold butter or margarine
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 2 teaspoons McCormick® Pumpkin Pie Spice
  • 1 cup miniature marshmallows

Coconut Streusel

  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon McCormick® Pumpkin Pie Spice
  • 2 tablespoons butter or margarine
  • 1 cup chopped pecans
  • 1/2 cup flaked coconut


  1. Heat oven to 350 degrees F.

Sweet Potatoes*

  1. Pierce each potato twice with a fork so excess steam can escape while cooking. Microwave potatoes on HIGH for 5 to 10 minutes or until tender, turning potatoes over halfway through cooking.
  2. Let stand for 5 minutes or until cool enough to handle.
  3. Remove skin from potatoes.
  4. Place potatoes, brown sugar, cream, butter, vanilla extract and pumpkin pie spice in large bowl. Beat with electric mixer on medium speed until smooth and fluffy.
  5. Spoon mixture into greased 13 x 9-inch or 3-quart baking dish.
  6. Top with marshmallows.

Coconut Streusel

  1. Mix flour, brown sugar and pumpkin pie spice in medium bowl.
  2. Cut in butter with pastry blender or 2 knives until crumbly.
  3. Stir in pecans and coconut. Sprinkle over top.
  4. Bake for 25 minutes or until heated through and topping is golden brown.


To boil sweet potatoes: Peel and cut potatoes into 2-inch chunks. Place in large saucepan. Add cold water to cover 1 inch over potatoes. Bring to boil. Cover and and cook on medium-low heat 20 to 30 minutes or until tender. Drain.

Recipe and photo used with permission from: McCormick