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Vanilla Whipped Sweet Potatoes

A recipe for Vanilla Whipped Sweet Potatoes! Roasted sweet potatoes are pureed until smooth and blended with a vanilla-scented cream.
Course Side Dish
Cuisine N/A
Keyword cream, sweet potato, Thanksgiving, vanilla, vanilla bean
Prep Time 10 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour
Servings 6 -8 Servings


  • 4 pounds (1.8 kg) sweet potatoes
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (50 grams) light brown sugar
  • 4 tablespoons (57 grams) unsalted butter
  • 1 vanilla bean
  • Salt to taste
  • Ground cinnamon for sprinkling, optional


  • Preheat oven to 400˚F (200˚C) and place the sweet potatoes on large rimmed baking sheet.
  • Poke each sweet potato a few times with a fork and bake in the preheated oven until tender through the thickest part, 35-45 minutes. Allow to cool until able to handle.
  • Peel and place sweet potatoes in large food processor. Process until smooth, scraping down the sides as needed.
  • In a small saucepan, place the cream, brown sugar, butter, and a large pinch of salt over medium heat. Scrap and whisk in the seeds from the vanilla bean and add the pod to the cream. Once simmering and the brown sugar has completely dissolved, remove from heat and discard the vanilla bean pod.
  • Turn on the food processor with pureed sweet potatoes and slowly pour in the cream. Add any vanilla bean seeds that remain in the pan. Season to taste with salt as needed.
  • Serve immediately (dusted with cinnamon if desired) or allow to cool to room temperature, store in an airtight container, and refrigerate for up to a day.