A delightful twist on classic sweet potatoes, infused with creamy vanilla flavors.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the sweet potatoes.
Pierce the sweet potatoes several times with a fork and place them on a baking sheet.
Piercing the potatoes allows steam to escape, preventing them from bursting.
Bake the sweet potatoes for about 40 minutes, or until they are tender when pierced with a fork.
Check for doneness by inserting a fork into the thickest part of the potato.
Let the sweet potatoes cool slightly, then peel off the skins and transfer the flesh to a food processor.
The skins should come off easily once the potatoes are cool enough to handle.
Puree the sweet potatoes in the food processor until smooth.
For a chunkier texture, pulse the processor instead of running it continuously.
In a small saucepan, combine the heavy cream, butter, and vanilla extract. Heat gently until the butter is melted and the mixture is warm.
Stir constantly to prevent the cream from scorching.
With the food processor running, slowly pour the warm vanilla cream into the sweet potatoes and blend until fully incorporated.
Add the cream gradually to control the consistency of the mash.
Add powdered sugar and salt to the mixture, blending again to combine.
Taste and adjust the seasoning as needed.
Transfer the sweet potato mash to a serving bowl and serve warm.
Garnish with a sprinkle of cinnamon or a dollop of whipped cream for extra flair.
Continua nella nostra app per un'esperienza migliore
