Preheat oven to 400. Poke the sweet potatoes several times with fork and bake for ~35 min, or until tender. Let cool slightly, then peel and transfer to food processor. Puree until fairly smooth. Leave there until next step.
In small saucepan, combine the cream with the butter and vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean (scrape again if necessary). With processor on, carefully pour the vanilla cream into the potatoes and process until smooth. Season puree with salt and pepper (optional).
Serving
Suggestions
Can be refrigerated overnight.
Originally Submitted
1/1/2010
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