Whipped Sweet Potatoes

By Lance Knowling
January 9, 2014
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Whipped Sweet Potatoes

Author Notes: Simple and delicious side or dessert! Your choice. I say both!Lance Knowling

Serves: 10

  • 5 3/4 pounds yams, peeled and chopped
  • 5/8 pound brown sugar
  • 5/8 quart heavy cream
  • 1/16 cup imitation vanilla extract, no alcohol
  • 1/16 cup ground cinnamon
  • 1/16 cup ground nutmeg
  • 1/4 pound unsalted butter, chunked
  1. Place yams in a large pot and boil until tender, do not over cook.
  2. Place potatoes on a sheet pan and dry out in a 350° oven, do not let potatoes brown.
  3. While potatoes cook, in a pot, mix together all other ingredients except butter, stirring well to incorporate thoroughly
  4. Bring the cream mixture to a slow boil and reduce about 1/4 for a nice caramel flavor
  5. Remove from heat and whisk in butter
  6. In a large container, mix together the liquid and the dried out potatoes very well and check the flavor (more vanilla, spice, etc...)
  7. When blended well, put mixture in a food processor and blend until smooth

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