• Prep Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 8

Vanilla Bean Whipped Sweet Potatoes

  • Recipe Submitted by on

 Ingredients List

  • 3 lbs sweet potatoes cleaned and left damp
  • 1 1/3 cups heavy cream
  • 2/3 vanilla bean split lengthwise and seeds scraped
  • 1/4 cup butter softened to room temperature
  • 1/2 - 1 teaspoon kosher salt adjust to taste
  • 1/8 - 1/4 teaspoon white pepper adjust to taste


Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and bake until fork tender, about 1 hour. Remove from the oven and let cool for about 5 minutes, or until cool enough to handle with care. Peel and discard the skin. I cut mine in half and the skin basically fell right off of them with barely any effort. Place the potatoes in the bowl of a food processor*.
While the potatoes are cooling from the oven, pour the cream into a small saucepan over medium heat. Add the scrapings from the vanilla bean, as well as the vanilla bean pod itself. Bring to a simmer and heat for 5 minutes, scraping the sides and stirring occasionally. Remove from heat. Use tongs to remove the vanilla bean or simply pour through a strainer onto the potatoes in the food processor. Add the softened butter.
Puree the mixture until completely smooth and thickened. Season with salt and pepper. Keep covered and warm until serving. Enjoy!

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