All the comments I've gotten on the Autumnal Casserole post have led me to believe that there are a lot of you out there looking for alternatives to the traditional Thanksgiving side dishes. So I thought I'd post another one of my favorites. This one originally came to me via 101 Cookbooks. Heidi found it in Artisanal Cooking by Terrance Brennan. It is a sweet potato puree that is flecked with vanilla and orange zest and it so good that you might think it belongs in a pie instead of along side your turkey.
I first made it two years ago to take along to my family's Thanksgiving buffet. I put the bowl down on the table and got hijacked into a conversation with my aunt. When I finally got back to the table half an hour later, the bowl was nearly empty. Last year I made it for Christmas dinner. While we were waiting for my dad to carve the turkey, my mom and I stood in the kitchen together and scraped the bowl of the food processor clean with our fingers, just so as not to let any of this puree go to waste.
Give up your sweet potato casseroles and try this puree. It will convert even the most devoted of the mini-marshmallow fans. Vanilla Flecked Sweet Potato Puree
1 1/2 pounds sweet potatoes, cleaned and left a bit damp
1/2 cup plus 3 tablespoons heavy cream (I used whole milk instead, just to lower the fat a little)
1/3 vanilla bean, split lengthwise and seeds scraped
1 teaspoon grated orange zest (optional)
2 tablespoons unsalted butter, at room temperature
kosher salt
white pepper in a mill (I just used black)
Preheat the oven to 350F. Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour. Remove from oven and let cook until warm enough to handle, 10 to 15 minutes. Peel and discard the skin. Put the potatoes in the bowl of a food processor fitted with the steel blade.
Meanwhile, pour the cream into a 2-quart pot, add the vanilla bean and orange zest, if using, and set it over medium heat. Bring to a simmer and cook for 5 minutes. Remove from heat. Use tongs to fish out and discard the vanilla bean. Pour the mixture over the potatoes in the processor and add the butter.
Puree the potato mixture until smooth. Season with salt and 4 grinds of pepper, or to taste. Keep covered and warm until ready to serve.
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Reader Comments (Page 1 of 1)
11-06-2007 @ 2:19PM
Marisa McClellan said...
Oops, sorry, the directions don't include this bit, but before you put the vanilla bean into the milk/cream, you split it open, scrape out the seeds with a knife and then put the seeds and pod into the liquid. That way the vanilla seeds get incorporated into the milk and thus the sweet potatoes. That's sort of standard operating procedure when using a vanilla bean, but it wasn't included in Heidi's original recipe.
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11-06-2007 @ 10:09PM
Beti said...
I'm confused, why is this called "vanilla flecked" if you discard the vanilla bean? I'm an extract girl mayself! Sounds yummy, though!
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11-07-2007 @ 8:56AM
Alastor said...
Because the scraped out vanilla will be visible throughout the mix. You should definitely switch to the pods!!!
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11-07-2007 @ 12:50PM
MJ said...
Thank you.........but when do you sleep? LOL
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11-17-2007 @ 7:58PM
Kadi said...
So are we saying it is possible to use extract instead? If not, do we keep the seeds in the mixture and just take out the pods?
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