Creamy Vanillla Sweet Potatoes

Doing research for recipes for one of my clients, whose newsletter I take care of, I was looking for a recipe for the upcoming holidays.  Of course I am ALWAYS researching for myself, as I thoroughly enjoy adding to my own repetoire.

I know that most people have heard of Wolfgang Puck - but in going through his site - I found that spark of excitement again for recipes.  The Internet, while informative, also allows just about ANYONE to post ANYTHING they want on the net.  Having said that, I realize that I am no different, yet, when it comes to food and recipes... there are just way too many crappy, thrown together, lazy, unhealthy options out there.   Kraft Kitchens is one that drives me a little bonkers.  Most of what I see they advocate for food - is their own prepackaged items - thrown together - then presented as cooking.

It would appear that as time goes on - we become more and more lazy towards the preparation of food, and I do believe that Grandma Rose would be so disapointed in our efforts (Or lack of).

Wolfgand Puck's recipes remind me that yes indeed there are still people out there who enjoy cooking, in its real sense.

So I am going to post this recipe, and add it to my table this fall.. It LOOKS amazing!

Ingredients - Creamy Vanilla Sweet Potatoes

• 4 medium sweet potatoes  
• canola 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

 Preparation - Creamy Vanilla Sweet Potatoes

1. Preheat oven to 400 degrees.
2. Wash sweet potatoes and lightly coat skins with canola oil.
3. Pierce each potato several times with a fork, place the potatoes on a foil-lined baking sheet.
4. Bake for one hour or until fork-tender.
5. Cut the hot potatoes into halves. Scoop the pulp into a mixing bowl, discarding the skins.
6. Beat at medium speed for one minute using an electric mixer.
7. Add cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy.
8. Spoon whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. Place ramekins on a baking sheet.
9. Bake in a preheated 375 F oven for five to eight minutes or until heated through. Alternatively, they may be reheated in a microwave.

 ENJOY!