Chef Richard’s Baked Vanilla Bean Sweet Potatoes
The holidays are upon us, and what better way to enjoy a great meal than putting a new twist on an old favorite? For your holiday dinner table this year, try these delicious baked Vanilla Bean Sweet Potatoes ~ a tantalizing twist on sweet potato casserole!
2 Large Sweet Potatoes
4 Tbsp Pure Grade A Maple Syrup
1/2 Vanilla Bean
2 Tbsp Brown Sugar
1 Tbsp Koser Sea Salt
1/2 cup Mini Marshmallows (optional)
1/4 cup Chopped Pecans
Poke 2 or 3 holes in the sweet potatoes with a knife. Roast them in the oven at 375 degrees until they become slightly soft to touch, approximately 45 minutes to an hour, depending on size. Remove them from the oven. Cut the vanilla bean in half lengthwise and scrape out the seeds; mix them into the syrup. At this point, cut the potatoes in half and top with the maple syrup and vanilla bean mixture. Then, evenly distribute the brown sugar, sea salt and marshmallows.
Place back in the oven until the marshmallows start to melt. Turn the oven up to broil and sprinkle the top of the potatoes with chopped pecans. Place back in the oven until the marshmallows have become a very light golden brown. Remove from the oven and serve in the skin.
Note: You may leave out the marshmallows if you like, just add the pecans and broil the potato till it gets a light crisp to it! Also, sweet potato skin IS EDIBLE and delicious!