Vanilla Bean-Whipped Sweet Potatoes Recipe #264828
New York chef Gerry Hayden, contributed this side dish to a holiday meal. Everybody fell for the combination of creamy pureed potato and fragrant vanilla.
by Annacia
1 hour | 15 min prep
SERVES 10
- 4 lbs medium sweet potatoes
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 vanilla bean, slit lengthwise, seeds scraped
- kosher salt & freshly ground black pepper or powdered sugar (to taste)
- Preheat the oven to 400°.
- Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender.
- Let cool slightly, then peel and transfer them to a food processor.
- Puree until fairly smooth.
- In a small saucepan, combine the cream with the butter and the vanilla bean and seeds. Bring to a simmer.
- Remove the vanilla bean.
- With the processor on, carefully pour the vanilla cream into the sweet potatoes and process until smooth.
- Season the sweet potato puree as desired with salt and pepper or sugar, transfer to a bowl and serve.
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5 stars