Creamy Vanillas Sweet Potatoes
Sweet potatoes don't get any better than this! Creamy Vanillas Sweet Potatoes are a great addition to any Thanksgiving dinner table. Enjoy the season with this delicious recipe.
Why You'll Love This Recipe
1. It's a Twist on a Classic: While traditional sweet potato dishes are delicious, Creamy Vanillas Sweet Potatoes offer a unique and flavorful spin on the beloved Thanksgiving side dish. The addition of vanilla adds a touch of sweetness that elevates the dish to a whole new level.
2. Creamy and Decadent: The creamy texture of these sweet potatoes is truly irresistible. With a rich and velvety consistency, every bite is a mouthwatering experience that will leave your taste buds wanting more.
3. Easy to Make: Despite its decadent taste, this recipe is surprisingly simple to whip up. With just a few basic ingredients and straightforward instructions, you'll have a delicious side dish ready to serve in no time.
4. Perfect for the Holidays: Creamy Vanillas Sweet Potatoes are the perfect addition to any holiday meal. Whether you're hosting a Thanksgiving feast or a Christmas dinner, this dish is sure to impress your family and friends.
5. Crowd-Pleasing Flavor: From picky eaters to foodies, everyone at your table will love the delectable flavor of these sweet potatoes. The combination of sweet potatoes and vanilla creates a harmonious blend of sweet and savory that will have everyone coming back for seconds.
Ingredients
- 2 ounce cream cheese, softened
- 1/2 cup (1 stick) 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 of bacon, crisp-cooked and crumbled
- 4 medium sweet potatoes
- canola oil, to taste
Instructions
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes and lightly coast the skins with canola oil.
- Pierce each potato several times with a fork.
- Place the potatoes on a foil-lined baking sheet.
- Bake for 1 hour or until fork tender.
- Cut the hot potatoes into halves.
- Scoop the potato pulp into a mixing bowl, discarding the skins.
- Beat at medium speed for 1 minute using an electric mixer.
- Add the cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy.
- Spoon the whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon.
- Place the ramekins on a baking sheet. Bake for 5 to 8 minutes or until heated through.
- Alternatively, they may be reheated in a microwave for 2 to 3 minutes.