Adapted from 101cookbooks.com, recipe by Heidi Swanson
Serves 4
1-1/2 pounds sweet potatoes, cleaned and left a bit damp
1/2 cup plus 3 tablespoons heavy cream
1/3 vanilla bean, split lengthwise and seeds scraped
1 teaspoon grated orange zest (optional)
2 tablespoons unsalted butter, at room temperature
Kosher salt
and freshly ground pepper
Preheat the oven to 350° F. Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour. Remove from oven and let cool until you are able to handle them, 10 to 15 minutes. Peel and discard the skin. Put the potatoes in the bowl of a food processor fitted with the steel blade.
Meanwhile, pour the cream into a 2-quart pot, add the vanilla bean and orange zest, if using, and set it over medium heat. Bring to a simmer and cook for 5 minutes. Remove from heat. Use tongs to fish out and discard the vanilla bean. Pour the mixture over the potatoes in the processor and add the butter.
Puree the potato mixture until smooth. Season with salt and pepper to taste. Keep covered and warm until ready to serve.
