Vanilla Bean Whipped Sweet Potatoes

Name: Vanilla Bean Whipped Sweet Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 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)

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Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 8

Author : Mary Younkin

whipped sweet potatoes

Ingredients

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3 lbs sweet potatoes (cleaned and left damp)1 1/3 cups heavy cream2/3 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)

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Instructions

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Step 1

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 falls right off of them with barely any effort. Place the potatoes in the bowl of a food processor*.

Step 2

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.

Step 3

Puree the mixture until completely smooth and thickened. Season with salt and pepper. Keep covered and warm until serving. Enjoy!