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Vanilla Bean Whipped Sweet Potatoes

Vanilla bean whipped sweet potatoes are boiled until fork-tender, then beaten with warm cream, butter, and vanilla for a fluffy, mostly smooth side dish. Scraping the vanilla bean seeds into the cream gives each bite a fragrant vanilla flavor.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • 0.33 cup heavy cream
  • 4 tbsp unsalted butter
  • 1 vanilla bean split lengthwise
  • 0.75 tsp kosher salt
  • 1 inch water cold, enough to cover the potatoes by 1 inch

Equipment

  • 1 hand mixer

Method
 

  1. Put the sweet potatoes in a 6-quart pot and add cold water to cover by 1 inch.
  2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, until the potatoes are fork-tender.
  3. While the potatoes cook, put the heavy cream and butter in a 1-quart saucepan over low heat.
  4. Scrape the vanilla bean seeds into the pan and add the pod; warm for 2–3 minutes, until the butter melts and the cream is steaming but not boiling.
  5. Drain the potatoes and return them to the pot.
  6. Let the potatoes steam dry for 1 minute.
  7. Remove and discard the vanilla bean pod from the cream mixture.
  8. Pour the warm cream mixture over the potatoes and add the kosher salt.
  9. Beat with a hand mixer on low for 30–60 seconds, until fluffy and mostly smooth.

Notes

For the fullest vanilla flavor, scrape the seeds well from the pod before warming them with the cream. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a dairy-free swap, use unsweetened plant-based cream and dairy-free butter.