Vanilla Mashed Sweet Potatoes

1 ½ pounds sweet potatoes, cleaned and left a bit damp

½ cup plus 3 Tablespoons plain kefir

1/3 vanilla bean, split lengthwise and seeds scraped

1 teaspoon unsalted butter, at room temperature (you could also use coconut butter)

1 teaspoon grated lemon zest (optional)

Kosher salt

White pepper in a mill


Preheat the oven to 350 degrees F.  Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour.  Remove from oven and let cook until warm enough to handle, 10 to 15.  Peel and discard the skin.  Put the potatoes in the bowl of a food processor fitted with the steel blade.  Meanwhile, pour the kefir into a 2-quart pot, add the vanilla bean and lemon zest, if using, and set it over medium heat.  Bring to a simmer and cook from 5 minutes.  Remove from heat.  Use tongs to fish out and discard the vanilla bean.  Pour the mixture over the potatoes in the processor and add the butter or coconut oil.  Puree the potato mixture until smooth.  Season with salt and 4 grinds of pepper, or  to taste.  Keep covered and warm until ready to serve. 


(modified from a recipe found on

No TweetBacks yet. (Be the first to Tweet this post)

Information and Links

Join the fray by commenting, tracking what others have to say, or linking to it from your blog.

Other Posts

Write a Comment

Take a moment to comment and tell us what you think. Some basic HTML is allowed for formatting.

You must be logged in to post a comment. Click here to login.

Reader Comments

Be the first to leave a comment!

« | »