The anti-carb movement has given this super food a bad wrap. Sweet potatoes are a nutritious and delicious way to fill that comfort food craving we all get in the fall as the days get shorter and cooler. The original version of this recipe by Food & Wine calls for heavy cream and butter. I made it Keto and dairy-free friendly but it’s just as rich. And the vanilla and coconut are, like, besties.
Give it a whirl and let me know what you think!
4 pounds medium sweet potatoes
1 cup coconut cream or full fat coconut milk
4 tablespoons Earth balance
1/2 vanilla bean, slit lengthwise, seeds scraped
Sea Salt (to bring out flavors) and freshly ground pepper
Preheat the oven to 400°. Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let cool slightly, then peel and transfer them to a food processor. Puree until fairly smooth.
In a small saucepan, combine the coconut cream with the Earth Balance and the vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean. With the processor on, carefully pour the vanilla cream into the sweet potatoes and process until smooth. Season the sweet potato puree with salt and pepper, transfer to a bowl and serve.
The sweet potatoes can be refrigerated overnight.
Whip up and enjoy!