Without any widow sugars at all, these Whipped Sweet Potatoes are one of the weightier sweet potato dishes I have overly tasted. Fluffy, creamy, sweet, and fragrant with vanilla, these whipped sweet potatoes are so good, you just might find yourself choosing a second helping for dessert in lieu of pie.

I know. It sounds made up. Someone would segregate a ladle full of sweet potatoes over a slice of pie? With these whipped sweet potatoes, it unquestionably happens. These creamy, fluffy sweet potatoes are far increasingly than your run-of-the-mill mashed potatoes.

Whipped Sweet Potatoes

In this recipe, the sweet potatoes are roasted until they are bursting with rich flavor. The verisimilitude is intense and the savor is scrutinizingly indescribable.

The roasting step makes such a difference to the final savor compared with humid or steaming the spuds. That time in the oven brings out a robust savor that pairs well with the fragrant vanilla whipped in.

Vanilla Whipped Sweet Potatoes

The wing of vanilla provides a succulent undertone to this sweet potato side dish. Then, a generous helping of butter and real surf take these whipped sweet potatoes to a level I can only compare with a warm mousse.

What makes these potatoes whipped? Instead of mashing the roasted sweet potatoes by hand, I used a supplies processor to combine the ingredients and unzip that fluffy, mousse-like texture.

Since the first time I made this dish, I’ve moreover tried mashing the potatoes with a potato masher by hand and the blender. When I used the blender, I widow everything in two separate batches to stave a mess.

The blender and hand-mashing ways worked well, too! If you don’t have a supplies processor handy, you can still make this recipe and get good results.

That said, the supplies processor simplifies the whole process and gives the sweet potatoes the wool perfect texture. I highly recommend whipping them in the supplies processor if you can!

It’s a dish that has to be tasted to be believed. I served these potatoes on Thanksgiving this year and every single person who tasted it loved it.

Two recipe requests from our guests and my husband’s rave reviews to everyone who would listen proved that it wasn’t my imagination. This is an incredible sweet potato dish.

We are all looking forward to having it again.

For a girl who didn’t think she liked sweet potatoes very much, I am now a solid convert. Along with this recipe, I’ve made sweet potatoes in three increasingly recipes over the past week. I LOVE them.

Whipped Sweet Potatoes Recipe

1. Preheat the oven to 350°F. Place the potatoes on a sultry sheet and torch until fork tender, well-nigh 1 hour. Remove from the oven and let tomfool for well-nigh 5 minutes or until tomfool unbearable to handle with care.
2. Cut the potatoes in half and remove the skin. Place the potatoes in the trencher of a supplies processor.*
3. While the potatoes are cooling from the oven, pour the surf into a small saucepan over medium heat. Add the scrapings from the vanilla bean, as well as the vanilla stone pod itself. Bring to a simmer and heat for 5 minutes, scraping the sides and stirring occasionally. Remove from heat.
4. Use tongs to remove the vanilla stone or simply pour the surf mixture through a strainer over the potatoes in the supplies processor. Add the softened butter to the supplies processor.
5. Puree the mixture until completely smooth and thickened. Season with salt and pepper. Alimony covered and warm until serving.

ALTERNATIVE to the pricey vanilla stone – I’ve successfully used vanilla stone paste for this recipe and I’ve moreover used vanilla extract. Vanilla beans are my first choice, followed by vanilla stone paste, lastly, I have used vanilla pericope in a pinch.

Sweet Potato Side Dishes

I’m excited to discover this newfound love for sweet potatoes considering they’re such a popular and versatile side dish for any occasion.

I made a pecan-crusted brown sugar sweet potato dish a few times for Thanksgiving. That one was unchangingly popular, but we decided that we liked these whipped sweet potatoes plane more.

They’re succulent on a Thanksgiving or Christmas table slantingly a Roast Turkey and Stuffing. And we love having leftovers to enjoy the next day (if we can resist eating the whole pan in one go).

After falling in love with this recipe, I tried flipside spin on the concept in these Simply Mashed Sweet Potatoes. That side dish uses only sour surf and a sprinkle of salt as seasoning (plus optional woebegone pepper) to really let the flavors of the sweet potato shine.

Sweet Potatoes and Spinach is a delightfully savory combination as well. Like this recipe, those mashed sweet potatoes were moreover a hit!

If you like the roasted savor of this sweet potato recipe, you should moreover trammels out Roasted Sweet Potatoes with Lemon Butter Sauce and this Roasted Sweet Potato and Spice Cornbread.

Italian Roasted Sweet Potatoes are flipside dish that my family loves year round.

Sweet Potato Dessert

This recipe works as both a sweet side dish and a dessert. Less sweet than a sweet potato pudding or sweet potato pie, this dish doesn’t have any widow sugars at all. Roasting brings out unbearable of the natural sweetness of the potatoes that sugar just isn’t necessary.

My husband loves these whipped sweet potatoes and has chosen these potatoes for his Thanksgiving dessert for years now.

How to Make Potatoes Superiority of Time

During the holidays, I often make these the day before. I tomfool them completely and then imbricate the potatoes and place them in the refrigerator.

A couple hours surpassing serving them, set them on the counter to come closer to room temperature. Then, warm them in the oven at 350 degrees for well-nigh half an hour. Stir surpassing serving.

When I have a ton of dishes to prepare for a holiday meal, I fathom that I can prepare these sweet potatoes superiority of time. It makes it that much easier to get everything on the table in time–AND I can relax knowing that I have at least one sure-fire hit ready to go.

Leftovers (if you have any) alimony well in an snapped container in the fridge for a few days. Bring the potatoes to room temperature surpassing reheating in the oven for the weightier results.

If your family is anything like mine, however, chances are good they’ll wipe every last bit out of the pan surpassing you can say “leftovers.”

Print

 

Whipped Sweet Potatoes

 

 

Without any widow sugars at all, these vanilla stone whipped sweet potatoes are one of the weightier sweet potato dishes you will overly taste.

 

Course Side Dish

Cuisine American

 

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

 

Servings 8 servings

Calories 335kcal

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

Instructions

• Preheat the oven to 350°F. Place the potatoes on a sultry sheet and torch until fork tender, well-nigh 1 hour. Remove from the oven and let tomfool for well-nigh 5 minutes or until tomfool unbearable to handle with care.
• Cut the potatoes in half and remove the skin. Place the potatoes in the trencher of a supplies processor.*
• While the potatoes are cooling from the oven, pour the surf into a small saucepan over medium heat. Add the scrapings from the vanilla bean, as well as the vanilla stone 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 stone or simply pour the surf mixture through a strainer over the potatoes in the supplies processor. Add the softened butter to the supplies processor.
• Puree the mixture until completely smooth and thickened. Season with salt and pepper. Alimony covered and warm until serving.

Notes

* The original directions are for a supplies processor, however, I have moreover made this using a hand potato masher and the blender, pureeing the potatoes in two separate batches. It worked great, but it is simpler with the supplies processor.

 

During the holidays, I often make these the day before. I tomfool them completely and then imbricate the potatoes and place them in the refrigerator. A couple hours surpassing serving them, set them on the counter to come closer to room temperature. Then, warm them in the oven at 350 degrees for well-nigh half an hour. Stir surpassing serving.

 

ALTERNATIVE to the pricey vanilla stone – I’ve successfully used vanilla stone paste for this recipe and I’ve moreover used vanilla extract. Vanilla beans are my first choice, followed by vanilla stone paste, lastly, I have used vanilla pericope in a pinch.

Nutrition

Calories: 335kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 595mg | Potassium: 603mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24892IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg

{originally published 12/4/11 – recipe notes and photos updated 11/15/23}

recipe well-timed from and with thanks to 101 Cookbooks