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Vanilla Sweet Potato Purée

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Related tags
sides gluten free nut free vegetarian rosh hashanah
Nutrition per serving    (USDA % daily values)
CAL
149
FAT
19%
CHOL
8%
SOD
4%

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Ingredients for 8 servings

4 sweet potatoes, about 2 pounds

grapeseed oil

Kosher salt and freshly ground black pepper

4 tablespoons (1/2 stick) tempered unsalted butter

¼ teaspoon cayenne, plus more as needed

½ vanilla bean, split lengthwise (seeds only)

Preparation

1.

Preheat the oven to 350°F. Puncture each sweet potato all over with a fork three times on each side. Rub with grapeseed oil. Season with salt and pepper. Wrap each individually with foil.

2.

Set potatoes on a baking sheet and roast until they are noticeably soft and there is caramelized sugar forming around the puncture holes. At this point they can be easily pierced with a cake tester or fork, about 1 hour.

3.

Carefully remove potatoes from foil and let them cool enough so that you can handle them. Peel the potatoes with a paring knife and discard the peels. Note: you can wear rubber gloves if it makes it easier to handle.

4.

Place the peeled potatoes in a food processor with the tempered butter and cayenne.

5.

Scrape the seeds of the vanilla bean into the potatoes. Purée until smooth. Season with salt, pepper, and more cayenne, as needed.

View instructions at
Cook Taste Eat

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