Vanilla helps to enhance the inherent flavors
of sweet potatoes, and the crisp-cooked, smoky bacon crumbled
atop provides a pleasing contrast of textures and flavors.
Creamy
Vanilla Sweet Potatoes
- 4 medium sweet potatoes
Canola (or vegetable) oil
2 ounces cream cheese, softened
1/2 cup butter softened
1/4 cup real maple syrup
1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon salt
1/4 teaspoon pepper
5 strips bacon, crisp-cooked and crumbled
- Preheat oven to 400°F
(205°C). Wash sweet potatoes and
lightly coat skins with canola oil. Pierce each potato several
times with a fork, place the potatoes on a foil-lined baking
sheet. Bake for one hour or until fork-tender.
- Cut the hot potatoes into halves. Scoop
the pulp into a mixing bowl, discarding the skins. Beat at medium
speed for one minute using an electric mixer. Add cream cheese,
butter, syrup, vanilla extract, salt and pepper. Whip until creamy.
- Spoon whipped potatoes into six ramekins
coated with nonstick cooking spray and top with the bacon. Place
ramekins on a baking sheet.
- Bake in a preheated 375°F (190°C) oven
for five to eight minutes or until heated through. Alternatively,
they may be reheated in a microwave.
Makes 6 servings.
Tip: Instead of using individual
ramekins, this dish can also be prepared in a single casserole
dish. Recipe can be doubled.
Recipe provided courtesy
of Nielsen-Massey Vanillas Inc.; through ARAcontent.
