Vanilla Mashed Sweet Potatoes

I have been making these sweet potatoes every Thanksgiving for the better part of twenty years and they never disappoint. They are luxurious in every way and a breeze to make. Prepare this dish well ahead and just reheat before service to free up your precious time, and your oven space. I hope you give this recipe a try and that they become a holiday tradition at your family table for many years to come.

Creamy, dreamy lusciousness. And everyone’s favorite holiday side.

Vanilla Mashed Sweet Potatoes

Serves 4

1-1/2 pounds orange-flesh sweet potatoes or yams, peeled and diced into 1-inch pieces

1/2 cup heavy cream (or coconut cream)

1 TB vanilla paste (or seeds scraped from 1/2 vanilla bean)

Zest and juice from 1 large orange

Olive Oil

Kosher salt & freshly ground pepper (I like white pepper here but black is okay too)

1) Preheat the oven to 350°F and line a baking sheet with parchment. Toss diced sweet potatoes with a bit of salt & pepper and a drizzle of olive oil. Spread into an even layer on the sheet pan and bake for 25-30 minutes until cooked through and soft when mashed between your thumb and forefinger.

2) When sweet potatoes are cool enough to handle, place them in the bowl of a food processor, fitted with the steel blade. Add the orange zest and vanilla paste and blend until a thick paste forms. Slowly drizzle in the orange juice & cream while blending, occasionally stopping to scrape down the sides of the bowl, until the sweet potatoes are smooth and thick. Season to taste with salt and pepper and serve warm, drizzled with olive oil and garnished with fresh thyme leaves.

Note- This dish can be made well ahead and stored in the refrigerator up to 3 days. Reheat in the microwave or covered, in a casserole dish, in the oven.