Sweet Potato Puree
1 1/2 pounds sweet potatoes, peeled and chopped
1/2 cup nondairy milk (I use soy)
1 teaspoon vanilla extract
1 teaspoon grated orange zest
2 tablespoons vegan butter substitute
kosher salt, to taste
white pepper, to taste
1/4 teaspoon ground cinnamon
4 tablespoons brown sugar
1. Boil potatoes with 2 cups water, until tender (can put fork through). Remove from heat. Put the potatoes in the bowl of a food processor fitted with the steel blade.
2. Meanwhile, pour the milk into a 2-quart pot, add the vanilla and orange zest, and set it over medium heat.
3. Bring to a simmer and cook for 2 minutes. Remove from heat. Pour the mixture over the potatoes in the processor and add the vegan butter substitute.
4. Puree the potato mixture until smooth. Season with salt and 4 grinds pepper, cinnamon and sugar.. Keep covered and warm until ready to serve.
SO HOW'D IT GO?
Oh, this is SO DELICIOUS. I am a long-time fan of the delectable sweet potato, and used to make something similar to this that just involved me mashing them up and adding brown sugar and cinnamon. However, the addition of the vanilla, orange zest, salt, and white pepper just makes this to die for. It is so warm and soothing and GOOD. I also crushed some pecans and added them to the top, then popped it into the oven for 10 minutes for a little crunch. Thank you, thank you, thank you! This is a keeper.