Vanilla Bean Sweet Potatoes with Buttered Black Walnuts
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 1/2 pounds sweet potatoes
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 8 ounces Vermont Creamery Madagascar Vanilla Creme Fraiche
  • 2 tablespoons Vermont Creamery Lightly Salted Cultured Butter
  • 1/3 cup black walnut pieces
  1. Roast the sweet potatoes until soft. I roast them at 375 degrees for about 40 minutes, but the time will depend on the size of the potatoes. When you can easily insert the tip of a knife into the center of a potato, it is ready.
  2. Let the sweet potatoes cool just enough to handle. Remove the skins and cut them into large chunks. Add the chunks to the food processor, along with the salt, vanilla, and creme fraiche. Pulse until the mixture is smooth, and then transfer to a serving bowl. Note: You may also mash or rice the potatoes, if you do not have a food processor.
  3. In a small skillet, heat the butter over medium-high heat. Add the black walnut pieces and let them warm in the butter, stirring frequently. When the walnuts begin to smell a little toasty, remove from heat and pour them over the sweet potatoes.
Recipe by Seasonal & Savory at