Vanilla Mashed Sweet Potatoes

If you enjoy mashed sweet potatoes you’ll love these Vanilla Mashed Sweet Potatoes. Not being the typical, overly sweet, heavily buttered recipe, they’re sure to be a topic of conversation and you’ll be asked for the recipe without fail. This base recipe has a subtle, comforting vanilla aroma and can be adapted for pies, soups and even a mousse! I’ve been making it for four years and it’s my most requested holiday recipe.

  • 1 1/2 pounds Sweet Potatoes; washed. (leave wet)
  • 1/3 to 1/2 Vanilla Bean; split lengthwise, seeds removed
  • 1/2 cup plus 3 tablespoons Evaporated Milk or Heavy Cream
  • 2 tablespoons Unsalted Butter at room temperature
  • 1 teaspoon Grated Orange Zest (optional but lovely)
  • Sea Salt (or regular salt)
  • White Pepper (black will do)

Preheat the oven to 350F.

Prick the potatoes, place on baking sheet and bake for 1 hour, or until fork tender. Let them cool until you can handle and peel them. Cut the potatoes and put them in a food processor.

Meanwhile, add the evaporated milk, vanilla bean and orange zest to a pot and slowly bring to a simmer. (No higher than a medium heat.) Simmer for 5 minutes. Remove from heat. Discard the vanilla bean. Pour the mixture into the food processor and add the softened butter.

Puree the potato mixture until smooth. Season with salt and pepper to taste. I highly recommend sea salt and white pepper but regular salt and pepper do very nicely.

Serves four.

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