For those of us hosting big family meals, at just over a month before Thanksgiving, we’ve officially reached the “almost the holidays” panic time. That time when we revisit what we did last year to determine:
- What dishes served had the most leftovers
- What dishes got rave reviews
- What dishes had no leftovers (for adjusting amount prepared)
- What dishes were too much effort and underwhelmed
It’s also the time when we take a look at new recipes that we might want to add to this year’s menu, which means we get to make our families Guinea pigs for the next few weeks while we’re trying them out.
I already have one sweet potato recipe that my family loves, but this one (from the December 2005 issue of Food & Wine Magazine) looks pretty good, it’s easy, serves 10 – 12, and can be made the day before which frees up time on the big day, another bonus.
Vanilla Bean Whipped Sweet Potatoes
- 4 pounds medium sweet potatoes
- 1 cup heavy cream
- 4 TBLS unsalted butter
- 1/2 vanilla bean, slit lengthwise, seeds scraped
- kosher salt and freshly ground pepper
Preheat the oven to 400° F.
Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let cool slightly, then peel and transfer them to a food processor (I actually use my stand mixer). Puree until fairly smooth.
In a small saucepan, combine the cream with the butter and the vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean.
With the processor (or stand mixer) on, carefully pour the vanilla cream into the sweet potatoes and process until smooth. Season the sweet potato puree with salt and pepper, transfer to a bowl and serve.
I’d definitely consider doubling this recipe to make sure there were plenty of leftovers for piling on a turkey sandwich or frying up as sweet potato pancakes. #ThisGirlLovesToEat