Vanilla Bean Whipped Sweet Potatoes Recipes
VANILLA BEAN-WHIPPED SWEET POTATOES
New York chef Gerry Hayden, contributed this side dish to a holiday meal. Everybody fell for the combination of creamy pureed potato and fragrant vanilla.
Provided by Annacia
Categories Yam/Sweet Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°.
- 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 as desired with salt and pepper or sugar, transfer to a bowl and serve.
Nutrition Facts : Calories 279, Fat 13.5, SaturatedFat 8.4, Cholesterol 44.8, Sodium 109.5, Carbohydrate 37.2, Fiber 5.5, Sugar 7.6, Protein 3.4
OUTBACK STEAKHOUSE VANILLA BEAN SWEET MASHED POTATOES
I saw that someone posted a recipe for this on the Zaar site but it did not have directions so I went on an internet search to find this. I hope this recipe does the restaurant recipe justice! Let me know what you think or if you perhaps have a better recipe.
Provided by senseicheryl
Categories Low Protein
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook sweet potatoes on a cookie sheet in 350-degree oven for 1 hour.
- Remove skin from sweet potatoes; set aside.
- Place butter, sugar, Karo, cinnamon and vanilla into mixing bowl; blend with an electric mixer for approximately 2 minutes.
- Add sweet potatoes; blend an additional 1 minute. Serve immediately.
Nutrition Facts : Calories 404.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 166.5, Carbohydrate 86.3, Fiber 7.3, Sugar 39.8, Protein 3.7
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- Poke each sweet potato a few times with a fork and bake in the preheated oven until tender through the thickest part, 35-45 minutes. Allow to cool until able to handle.
- Peel and place sweet potatoes in large food processor. Process until smooth, scraping down the sides as needed.
- In a small saucepan, place the cream, brown sugar, butter, and a large pinch of salt over medium heat. Scrap and whisk in the seeds from the vanilla bean and add the pod to the cream. Once simmering and the brown sugar has completely dissolved, remove from heat and discard the vanilla bean pod.
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- Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and bake until fork tender, about 1 hour. Remove from the oven and let cool for about 5 minutes, or until cool enough to handle with care. Peel and discard the skin. I cut mine in half and the skin basically falls right off of them with barely any effort. Place the potatoes in the bowl of a food processor*.
- While the potatoes are cooling from the oven, pour the cream into a small saucepan over medium heat. Add the scrapings from the vanilla bean, as well as the vanilla bean pod itself. Bring to a simmer and heat for 5 minutes, scraping the sides and stirring occasionally. Remove from heat. Use tongs to remove the vanilla bean or simply pour through a strainer onto the potatoes in the food processor. Add the softened butter.
- Puree the mixture until completely smooth and thickened. Season with salt and pepper. Keep covered and warm until serving. Enjoy!
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- 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.
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