Vanilla Bean Whipped Sweet Potatoes

When I saw this recipe from Food & Wine I knew I had to try it and I was not disappointed! This is my new favorite way to eat sweet potatoes and is as simple as can be.  My picture doesn’t do it justice because you can’t quite see the specks of vanilla bean (just like in real vanilla ice cream.) They’re sweet but not too sweet with a wonderful vanilla flavor, perfect for a holiday meal or in our case, a Thursday night with friends. I made a few changes to the original recipe by adding cinnamon and using half and half in place of cream.

What to buy (serves 5-6)

  • 5 medium size sweet potatoes
  • 1 cup half and half (or cream or 2% milk )
  • 4 tablespoons butter
  • 1/2 vanilla bean, slit down the middle with the seeds scraped out
  • pinch salt
  • 1 teaspoon cinnamon

What to do:

  • bake sweet potatoes at 350 degrees for about 40 minutes, or until soft
  • allow them to cool a bit, then peel off the skins and transfer the inside to a food processor or blender, pureeing until smooth
  • in a saucepan, combine milk, butter, vanilla bean pod and seeds, salt and cinnamon over medium heat until simmering
  • remove the vanilla bean and add vanilla mixture to pureed sweet potatoes, process again until well mixed
  • transfer to a bowl and serve warm (reheat in oven for a bit if potatoes have cooled too much)

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