Friday, June 12, 2015

Creamy Vanilla Sweet Potato Mash

So, a few months back, I was sitting at a charity luncheon and the menu said "Vanilla Scented Sweet Potato Mash" and I was intrigued.  Now, I am not normally a fan of sweet potato.  I really only like it at Thanksgiving and Christmas when we make Candied Sweet Potatoes which, lets be honest, don't really taste like sweet potatoes but more taste like dessert.  Back to the luncheon day - when they brought me my plate I was like OMG THOSE SMELL FANTASTIC!! They were.  They were freaking delicious! I studied them whilst I ate my teeny tiny portion (stupid fancy luncheons) and decided that I MUST figure out how to make these.  I searched the internet for a recipe but couldn't find anything that was an exact match to what I ate.  What's a girl to do? I wanted Vanilla Scented Sweet Potato Mash and I wanted it right then!  So, I took about 4 recipes I found online and what I remembered from eating it at my delicious luncheon and created my own recipe. 

On my first try it turned out freaking fantastic!! I have tweaked the recipe here and there as sometimes requires slightly more brown sugar than other days (depending on the sweetness of the potatoes) but overall I have it pretty down pat.  You can boil the potatoes instead of baking them (which I did last night as I was in a hurry) but the mash turned out more watery and not as sweet since I would guess I boiled out a lot of the sweetness.

Below is my recipe, let me know how it turns out if you make it! Also, tweet me or Facebook me pictures. #cookingwithHD  Be careful though, this recipe has become quite a favorite around the house.  It will change the minds of people who say "but I don't like sweet potatoes".....yah, well, I didn't either....until I ate this.

Creamy Vanilla Sweet Potato Mash


  • 4 lbs Sweet Potatoes (scrubbed and patted dry)
  • 8oz (1 cup) heavy cream
  • ½ Vanilla Bean (split and seeds scraped)
  • 4 T butter or less if desired (1 Tablespoon per lb of sweet potatoes)
  • 4 T brown sugar (1 Tablespoon per lb of sweet potatoes)

Additional items needed

  • Food processor or blender
  • Baking sheet lined with Aluminum Foil (preferably nonstick foil)
  • Small saucepan
  • Large spoon for scooping


  1. Preheat oven to 400 degrees F.
  2. Scrub potatoes with veggie brush under water and pat dry.
  3. If potatoes are large, cut in ½ lengthwise.  Poke all potatoes generously with fork.
  4. *Bake on aluminum foil lined baking sheet (cut side up as we do not want to brown them) for 40 minutes (or more, depending on size) or until fork tender.
  5. In a small saucepan, bring heavy cream, scraped vanilla bean seeds and pod to a simmer.  Once simmer is reached, remove from heat.  Be careful not to scald milk.  Stir frequently to prevent ‘skin’ from forming on top of cream.
  6. Scoop potatoes out of skins using a large spoon and place into food processor (you only want the insides of the potatoes.
  7. Pulse potatoes a few times until semi-smooth.
  8. Add butter to sweet potatoes.
  9. Remove vanilla bean pod from cream and discard.
  10.  Stream vanilla cream mixture through feed in food processor and blend until smooth.
  11. Add brown sugar and pulse a few more times just to combine.
  12. Serve warm and enjoy!
If you don't have a food processor I am fairly certain that you could just use a mixer to beat them up and combine the other ingredients.  You might not get them completely smooth but it will be close. :)