turkey tips2004

35 W. 64th St.
New York, NY

2 Park Ave. at 32nd St.
New York, NY

Artisanal Cheese Center
500 West 37th St.
New York, NY 10018

Sweet Potato-Vanilla Puree
Chef Terrance Brennan of Picholine, Artisanal and Artisanal Cheese Center – New York, NY
Adapted by StarChefs

Yield: 4 Servings

Fiery orange sweet potato and vanilla-infused cream make for a rich and creamy side dish that echoes the marshmallow-topped yams many of us grew up on. If you’re in a kitschy mood, you can even serve it in a casserole with little marshmallows on top.


  • 1 ½ pounds sweet potatoes, cleaned and left a bit damp
  • ½ cup plus 3 Tablespoons heavy cream
  • 1/3 vanilla bean, split lengthwise and seeds scraped
  • 2 Tablespoons unsalted butter
  • Kosher salt
  • Black pepper in a mill

Preheat the oven to 350°F.

Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour. Remove from oven and let cool until warm enough to handle, 10 to15 minutes. Peel and discard the skin and discard. Put the potatoes in bowl of food processor fitted with the steel blade.

Meanwhile, pour the cream into a 2-quart pot and set it over medium heat. Bring to a simmer and cook for 5 minutes. Remove from heat. Use tongs to fish out and discard the vanilla bean. Pour the mixture over the potatoes in the processor and add the butter.

Puree the potato mixture until smooth. To make this and other purees more refined, push them through a fine-mesh strainer set over a bowl, which will grant them a smoother texture and mouthfeel. Season with salt and 4 grinds of pepper, or to taste.

The puree can be kept warm in a double-boiler set over simmering water for up to 2 hours. Transfer to a bowl and serve.


..Published: November 2004