Purple sweet potatoes are an Asian variety that Stokes Country native, Mark Sizemore, came upon, decided to work with N.C. State to remove any foreign viruses, and then plant. He has shared the potatoes with other Stokes Country farmers in need of a new crop to replace tobacco. The results are uniquely local sweet potatoes with classic sweet potato flavor that make a colorful presentation. You can find them at Whole Foods Market stores and farmers’ markets around the area.

Serves 4.

1½ pounds purple sweet potatoes
½ cup plus 3 tablespoons heavy cream
½ vanilla bean, split lengthwise and seeds
scraped
1 teaspoon grated orange zest
2 tablespoons unsalted butter,
at room temerapture
Kosher salt
Freshly ground white pepper

Preheat the oven to 350º F. Bake the potatoes on a foil lined baking cheese until tender when tested with a fork, about 1 hour. Remove from the oven and let cool 10 minutes or until cool enough to handle. Peel and discard the skin.

Place the potatoes in a food processor fitted with a steel blade.

In a 2 quart pot, add the cream, vanilla bean and orange zest. Heat over medium heat to a simmer and cook for 5 minutes. Remove from heat and remove the vanilla bean. Pour over the potatoes in the food processor and add the butter.

Puree until smooth. Season with salt and white pepper. Keep covered until ready to serve.