Sweet Potatoes with Vanilla Bean Whipped Cream

Sweet Potatoes with Vanilla Bean Whipped Cream

These Vanilla Bean Whipped Sweet Potatoes are one of the greatest sweet potato dishes I have ever had, yet they include no additional sugar at all. 


  • 3 washed, wet sweet potatoes. 
  • 1 1/3 cups of cream, heavy. 
  • Vanilla beans are scraped after being cut in half lengthwise. 
  • 14 cups of softened, room-temperature butter. 
  • 1/2 to 1 teaspoon of kosher salt. 
  • White pepper, 1/8 to 1/4 teaspoon. 


Set the oven's temperature to 350. Bake the potatoes on a baking sheet for about an hour, or until they are tender to the fork.  

Take out of the oven and let cool for about five minutes, or until it is safe to handle. Take it off and throw it away.  

When it split in half, the skin practically just peels off them with little effort. Put the potatoes in the food processor's bowl. 

Pour the cream into a small saucepan and place it over medium heat while the potatoes are cooling after being baked. Together with the vanilla bean pod itself, add the vanilla bean scraps. Simmer for five minutes, stirring and scraping the sides as necessary. Get rid of the heat. 

The vanilla bean can be removed with tongs or just poured through a strainer onto the potatoes in the food processor. Melted butter should be added. 

The mixture should be pureed until it is thick and absolutely smooth. Add salt and pepper to taste. Until serving, keep heated and covered. Enjoy! 


You have to try it to believe it's good. Everyone who tried it enjoyed it, and it may be served with vanilla bean whipped sweet potatoes at events. 


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