holy moly! secretly, this was my favorite food this gobble day. every dish we had this year was a new recipe, with the exception of the straight from the can green beans for the kids and caroline's requested personal sized bag instant mashed potatoes, just add hot water! ick! (oh,let me say, sorry for the unappetizing photo, but all my pics from our dinner are. i was in a hurry to feed the masses, all four us and didn't make much of a photographic effort) okay, let me tell you about these sweet potatoes, about how creamy, slightly sweet and oooooooh so vanilla-y they are. i found the original recipe on recipezarr and change it up a bit. i opted out of the heavy cream for ff half and half, and skipped salt and pepper all together. let me tell you it is worth the sacrifice of a vanilla bean, well half anyway. i just reheated a little bowl for my supper tonight with a pat of butter melted on top. heaven!! i will make these often. jamie, the hub who won't eat a bake sweet potato, loved them. go whip up a batch for your kin. enjoy.
beth's vanilla bean whipped sweet potatoes, her way
4 large sweet potatoes roasted
1 cup fat free half and half
1/2 vanilla bean, cut and scrape out seeds, save pod
1 tbsp of vanilla sugar, if ya got it
4 tbsp of unsalted butter
roast your sweet potatoes for about an hour at 450 until tender. meanwhile, over low heat in a saucepan whisk the half and half, butter and vanilla seeds and pod till warm and blended. once the potatoes are done, let them cool till you can handle and split. scoop the flesh and put into a food processor, sprinkle with the vanilla sugar and process till smooth. now slowly add the the warm milk mixture(remove the vanilla pod) and continue to process. you might need to remove the top and scrape the sides down once or twice. put into a lovely dish and serve, preferably not a pink one like i did. it clashes.
6 hours ago