Smashed Vanilla Sweet Potatoes

At the farmers’ market last Saturday, I almost tripped over a crate of sweet potatoes and decided it was a sign from the food powers that be: it was time for some smashed sweet potatoes. I picked up about two pounds and took them home, wondering if there was anything that I could add to them to mix things up a bit. 

I rummaged through my spice cupboard and came across a left over vanilla bean from the poached Drunken Pears from a few weeks ago. I then remembered seeing a recipe at 101 Cookbooks for Vanilla Mashed Sweet Potatoes, but lacked the majority of ingredients and sizable food processor. The answer was this simplified recipe.

Mo’s Smashed Vanilla Sweet Potatoes
-2 lbs. sweet potatoes, washed and dried
-1/2 vanilla bean
-3 tbs. unsalted butter
-Salt and pepper

1. Pre-heat oven to 400º.

2. Line baking sheet with aluminum foil and place potatoes on it, with ample room between each spud. 

3. Roast for about 45 minutes, or until tender. Remove from oven and let cool for about 10 minutes. 

4. While potatoes are cooling, start melting the butter in a small saucepan over low heat. Split and scape the 1/2 vanilla bean and add the seeds and pod to the saucepan. Let butter melt completely and let cook over low heat for about two additional minutes before removing the pod. 

4. Once potatoes are cool enough to handle, cut into skin lengthwise and widthwise and peel it away. Place skinned, cooked sweet potatoes in a large bowl. 

5. Get out your potato masher and mash to your desired consistency. Add vanilla butter and stir with a large wooden spoon until fully incorporated. Add salt and pepper to taste.