Recipes

Preheat the oven to 400. Prick sweet potatoes with a fork and place them in the oven for about 1-1 ½ hours or until tender when poked with a knife. Add cream to a small sauce pot. Split the vanilla bean lengthwise and scrape seeds out into the cream. Add the pod to the cream, as well, and simmer until hot but not boiling. Turn off heat and let the vanilla bean steep until ready to use. Peel sweet potatoes and place in the bowl of a food processor (you may have to do this in 2 batches). Add orange zest and about half of the vanilla cream. Pulse until smooth, if the mixture is not pureeing easily, add more cream. Season to taste with salt and pepper.