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Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian
  • This simple but flavorful and light side dish can substitute for any of the rich and high sugar traditional sweetpotato dishes. A light vanilla cream is made using real vanilla bean and whole milk. There isn’t any butter added to the whipped mixture, so people can feel free to add some on top of their serving if they want.

    Makes 8 servings


    3 pounds sweetpotatoes, rinsed and gently scrubbed

    1 cup Lucerne® whole milk or 2% milk

    1 vanilla bean (or 1 tablespoon vanilla paste)

    Salt and freshly ground pepper to taste (optional)

    OPTIONAL garnish: whipped butter and/or toasted pecans


    1. Cut sweetpotatoes into 3/4-inch cubes (including the skin). Add sweetpotatoes to a microwave-safe dish with about 2 tablespoons of water. Microwave until tender (about 6-8 minutes).
    2. While sweetpotatoes are in microwave, pour milk into a small saucepan. Slice the vanilla bean lengthwise, scrape out the seeds with small metal spoon or dinner knife and stir both the bean and seeds into the milk. Bring milk to a simmer, stirring often. Let simmer about a minute then turn off heat and remove the vanilla bean shell and discard.
    3. Place drained sweetpotatoes in the food processor. With the processor running, pour the vanilla cream mixture into the sweetpotatoes and process until smooth. An electric mixer can be used as well.
    4. Season with salt and pepper if desired then transfer to a serving bowl and serve with whipped butter and/or toasted pecans if desired.

Nutrition per Serving