Vanilla Sweet Potato Puree

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Washington Post


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1 1/2 pounds sweet potatoes, cleaned, pricked with a fork and left a bit damp

3/4 to 1 cup 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

Freshly ground white pepper

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