Vanilla Bean Whipped Yams
Simple and flavorful, our Vanilla Bean Whipped Yams are healthier than sugary full-fat versions of this dish. There’s no butter added, so diners may top with butter if they wish. The vanilla bean gives it a smooth sweetness that will have everyone asking for seconds.
A healthier alternative to the traditional sweet potato casserole, these vanilla whipped yams are full of flavor, but with half the sugar and calories of a traditional casserole.
Ingredients
- 3 pounds yams (sweet potatoes can be substituted)
- 1 cup low-fat milk, whole milk, or fat-free half and half. Non-dairy milk can also be substituted
- 1 vanilla bean (split lengthwise, seeds scraped out with a small metal spoon or dinner knife)
- Salt and freshly ground pepper to taste (optional)
Note – If you don’t have a vanilla bean on hand, you can substitute 3 teaspoons vanilla extract, which is the equivalent of one vanilla bean pod.
How to Make Vanilla Whipped Yams
Pierce yams several times with a big fork and microwave until tender (about 7-9 minutes).
When yams are tender, cool slightly, then cut each in half lengthwise and scoop out all of the flesh with a large metal spoon and place into a food processor.
With the processor running, pour the vanilla cream mixture into the yams and process until smooth.
Season with salt and pepper then transfer to a serving bowl and serve with whipped butter and/or toasted pecans if desired.
Looking for more sweet potato recipes?
Ultimate Sweet Potato Casserole With Pecan Crumble
Spicy Sweet Potato Soup Recipe
Ingredients
- 3 pounds yams sweet potatoes can be substituted
- 1 cup low-fat milk whole milk, or fat-free half and half. Non-dairy milk can also be substituted
- 1 vanilla bean split lengthwise, seeds scraped out with a small metal spoon or dinner knife
- Salt and freshly ground pepper to taste optional
Instructions
- Pierce yams several times with a big fork and microwave until tender (about 7-9 minutes).
- While yams are in the microwave, combine milk, vanilla bean, and seeds that have been scraped out of the vanilla bean in a small saucepan.
- Bring to a simmer, stirring often.
- Let simmer about a minute then turn off the heat and remove the vanilla bean shell and discard.
- When yams are tender, cool slightly, then cut each in half lengthwise and scoop out all of the flesh with a large metal spoon and place into a food processor.
- With the processor running, pour the vanilla cream mixture into the yams and process until smooth.
- Season with salt and pepper then transfer to a serving bowl and serve with whipped butter and/or toasted pecans if desired.
Notes
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