Ingredients
- • 1 3/4 pounds sweet potatoes
- • 1/2 cup heavy cream
- • 1 teaspoon firmly packed grated orange zest
- • 1 vanilla bean
- • Sea salt and freshly ground black pepper to taste
Preparation
Step 1
1. Preheat oven to 350°F. Place whole potatoes on a baking sheet. Bake, turning two or three times during cooking, until a fork can pierce them without any resistance, about 45 minutes. Allow potatoes to cool enough to be handled. Split in half lengthwise.
2. With a spoon, scoop pulp into a food processor; avoid including any skin.
Combine heavy cream and orange zest in a small saucepan. Split vanilla bean lengthwise, and scrape pulp into pan; reserve pod for another use. Place pan over high heat, and bring to a boil. Immediately remove from heat. Add to machine & purée until very smooth, scraping down sides as needed.
Season with salt and pepper. If necessary, cover and reheat in a preheated 300°F oven, or transfer to a microwave-safe dish and reheat until hot.