Easy whipped sweet potatoes are sure to become the star of your dinner party side dishes as the fluffiest, creamiest potatoes ever.
Whipped Sweet Potatoes
Sweet potato casseroles are typically known for their marshmallow topping or sugary nut topping. But dare I say, healthier whipped sweet potatoes are a thing or try a savory mash with paprika.
Super-rich sweet potatoes aren’t always needed on the menu when dessert is in order. I love the slightly sweet taste from the heavy cream and vanilla yet the salt and pepper keep these tasting like savory whipped sweet potatoes.
How to make whipped sweet potatoes depends on what appliances you have on hand. Some will use a mixer. My preference is the food processor. Nothing gets them whipped into a creamy texture like the food processor!
Start by baking the freshly washed sweet potatoes in the oven. They will be fork tender in about an hour. After removing them from the oven, and when they are cool enough to be handled, the skin should slide right off.
While your sweet potatoes are cooling, warm your milk and vanilla bean contents along with the vanilla pod. After warming pour through a strainer and into the food processor.
For the best whipped sweet potatoes, pour the pureed mixture into a serving dish and cover with foil until dinner. You can also put the pan in the oven on warm until serving time.
The original directions are for a food processor, however, I have also made this using a hand potato masher and the blender, pureeing the potatoes in two separate batches. It worked great, but it is definitely simpler with the food processor.
During the holidays, I often make these the day before. I cool them completely and then cover the potatoes and place them in the refrigerator.
A couple of hours before serving them, set them on the counter to come closer to room temperature. Then, warm them in the oven at 350°F for about half an hour. Stir before serving.
Whipped Sweet Potato Recipe
- sweet potatoes
- heavy cream
- vanilla bean
- butter
- kosher salt
- white pepper
Directions
- Preheat the oven to 350°F. 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!
Note: I’ve successfully used vanilla bean paste for this recipe and I’ve also used vanilla extract. Vanilla beans are my first choice, followed by vanilla bean paste, lastly, I have used vanilla extract in a pinch.
Best Side Dishes
While I do enjoy a good main dish I have to admit I am all about the sides. If I could host a dinner party called “Bring your favorite side dish” I totally would.
It would be hard to choose what to make, but top on my list would be Brussels Sprouts. Crispy roasted Brussels sprouts with bacon and pecans is a holiday-sounding side dish you can eat any day of the week.
Old-fashioned four bean salad is made with a mix of green beans, wax beans, and kidney beans in a tangy dressing.
Followed closely by easy creamed corn, sweet and rich with the slightest bit of crunch from the corn, creamed corn is easy enough to enjoy any time of the year.
Fluffy sweet potatoes with crisp edges are tossed with crumbled bacon and drizzled with balsamic glaze to make these roasted sweet potato bites.
Creamy, buttery, cheesy mashed potatoes are what food dreams are made of, I suggest making extra, to avoid arguments over who gets seconds. No peeling or getting out the heavy mixer is needed for these creamy, delicious garlic red skin mashed potatoes or homestyle mash.
Sourdough stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, plenty of herbs, and cubes of toasted sourdough is a sure win for dinner.
With only a handful of ingredients, these glazed sweet potatoes form an amazing caramelized brown sugar crust on top as they roast and broil in the oven.
Whipped Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes cleaned and left damp
- 1⅓ cups heavy cream
- ⅔ vanilla bean split lengthwise and seeds scraped
- ¼ cup butter softened to room temperature
- ½-1 teaspoon kosher salt adjust to taste
- ⅛-¼ teaspoon white pepper adjust to taste
Instructions
- Preheat the oven to 350°F. 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!
Notes
During the holidays, I often make these the day before. I cool them completely and then cover the potatoes and place them in the refrigerator. A couple hours before serving them, set them on the counter to come closer to room temperature. Then, warm them in the oven at 350 degrees for about half an hour. Stir before serving.
ALTERNATIVE to the pricey vanilla bean – I’ve successfully used vanilla bean paste for this recipe and I’ve also used vanilla extract. Vanilla beans are my first choice, followed by vanilla bean paste, lastly, I have used vanilla extract in a pinch.
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