Whipped Sweet Potatoes
Without any added sugars at all, these vanilla bean whipped sweet potatoes are one of the best sweet potato dishes you will ever taste.
Foto: Barefeet In The Kitchen
Ingredients
- 3 lbs 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)
Steps
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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.
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Cut the potatoes in half and remove the skin. Place the potatoes in the bowl of a food processor.*
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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.
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Use tongs to remove the vanilla bean or simply pour the cream mixture through a strainer over the potatoes in the food processor. Add the softened butter to the food processor.
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Puree the mixture until completely smooth and thickened. Season with salt and pepper. Keep covered and warm until serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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