 | | Directions | - Scrape the vanilla bean seeds into the half and half, add the scraped vanilla bean and simmer in a saucepan for 3 to 4 minutes, being careful not to boil the mixture over.
- Meanwhile, cut the sweet potatoes into small chunks, cover with water. Bring to a boil and cook until very tender.
- Drain the sweet potatoes and add the butter and salt. Remove the vanilla bean from the cream mixture and slowly add to the potatoes, while using a food mill, ricer or masher.
- Add the half &half and season to taste with the salt. Keep warm over a double boiler until needed.
|
|
|
| Ingredients | | - |  | 1/4 vanilla bean, (fresh) |
| - | | 1 3/4 cups half and half |
| - | | 2 1/2 pounds sweet potatoes |
| - | | 4 tablespoons butter |
| - | | 3/4 teaspoon kosher salt |
| |
| |
