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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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.
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Vanilla Sweet Potatoes Sunset 44 Bistro
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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