whipped sweet potatoes

Without any added sugars at all, these Vanilla Bean Whipped Sweet Potatoes are one of the best sweet potato dishes I have ever tasted. Recipe adapted from and with thanks to 101 Cookbooks.

Vanilla Bean Whipped Sweet Potatoes

lbs sweet potatoes (cleaned and left damp)

heavy cream

vanilla bean (split lengthwise and seeds scraped)

butter (softened to room temperature)

kosher salt (adjust to taste)

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 falls 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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