Vanilla Bean-Whipped Sweet Potatoes
- Prep Time -
- Cook Time -
- Serves 10
Recipe Provided By: Food & Wine
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1. Ingredients
- 4 pounds medium sweet potatoes
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 vanilla bean, slit lengthwise, seeds scraped
- Kosher salt and freshly ground pepper
Nutrition Info
Per Serving
- Calories: 316 kcal
- Carbohydrates: 45 g
- Dietary Fiber: 5 g
- Fat: 13 g
- Protein: 3 g
- Sugars: 11 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat the oven to 400 degrees F. 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 with salt and pepper, transfer to a bowl and serve.
Yield: 10 servings
3. Still Hungry?
New York chef Gerry Hayden, a friend of the Minas, was staying with the family one Christmas and contributed this side dish to the holiday meal. Everybody fell for the combination of creamy pureed potato and fragrant vanilla.
Notes:
MAKE AHEAD
The sweet potatoes can be refrigerated overnight.
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