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Vanilla Sweet Potato Puree

Yields1 Serving

 4 sweet potatoes
 Coconut oil
 4 tbsps unsalted raw butter (use coconut oil for a vegan option)
 1/4 tsp cayenne
 1/2 vanilla bean
 Ground black pepper
 Kosher salt

1. Preheat the oven to 350F/175C. Prick each sweet potato with a fork all over. Rub with coconut oil and then season with salt and pepper. Wrap each sweet potato in foil.


2. Place the sweet potatoes onto a baking sheet linked with parchment paper and roast until they are soft and caramelised. They should be easily pierced with a cake tester or a fork.


3. Remove the sweet potatoes from the paper carefully and leave them to cool so they can be handled. Peel with a paring knife and then discard the peels.


4. Place peeled potatoes into a food processor with the cayenne and coconut oil or unsalted raw butter. Add the vanilla seeds onto the potatoes. Puree until smooth and then season with cayenne and salt and pepper as desired.