Serves Four
Ingredients
1 ½ pounds sweet potatoes, cleaned and partially peeled (leaving some skin)
½ cup + 3 tbsp heavy cream
1 vanilla bean, split lengthwise
1 tsp grated orange zest
1 small can concentrated OJ
2 tbsp unsalted butter, at room temp
Sea salt
Freshly Ground Black Pepper
1 teaspoon Cinnamon
½ teaspoon Granulated Sugar
Directions
Preheat the oven to 350F. Place potatoes in a microwavable bowl with 2-3 cups water; Microwave 7-10 minutes. Remove and let stand until warm enough to handle, about 10 minutes. Place potatoes in food processor.
Meanwhile, pour the cream into a medium saucepan, add the vanilla bean and orange zest, and set it over medium heat. Reduce to simmer and cook for 5 minutes. Remove from heat. Use tongs to discard the vanilla bean.
In a food processor, add potatoes, cream mixture, OJ and butter. Puree for 30 seconds and add the cinnamon and sugar. Puree the potato mixture until smooth. Season with salt and pepper to taste.
Keep covered and warm until ready to serve. Sprinkle additional Cinnamon and Sugar on top if desired.