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

1. 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.
2. 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.
3. Spoon whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. Place ramekins on a baking sheet.
4. 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.