suemunzlinger's Recipe

Vanilla Sweet Potatoes Sunset 44 Bistro

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield: 12 servings

1 1/4 cups 40 percent (gourmet) whipping cream

2 whole vanilla beans

3 or 4 Japanese sweet potatoes (about 2 3/4 pounds)

1/2 cup (1 stick) unsalted butter

1. Place cream in a heavy pot. Split vanilla beans lengthwise and gently scrape pulp and seeds into cream; add pods and bring just to a boil. Turn off heat and allow to steep at least 15 minutes.

2. Peel sweet potatoes, cut into chunks and immediately place in a pot with enough water to cover. Bring to a boil over high heat, then reduce heat slightly and cook potatoes until fork-tender. Drain potatoes and press through a ricer (or use a potato masher).

3. Strain cream. Return cream to pan. Add butter; heat to scalding (small bubbles form around the edge of the liquid). Stir in potatoes. Serve hot.

can use regular sweet potatoes if Japanese not in season.