ANCHO SWEET-POTATO PURéE
Categories Milk/Cream Blender Food Processor Dairy Side Bake Thanksgiving Vegetarian Hot Pepper Sweet Potato/Yam Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. and line a baking sheet with foil.
- Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, about 1 hour. Cool potatoes until they can be handled.
- Wearing rubber gloves, stem and seed chiles and tear into 1-inch pieces. In a small saucepan bring chiles and cream to a boil. In a blender purée mixture until smooth (use caution when blending hot liquids).
- Scoop flesh from potatoes into a food processor, discarding skins, and purée with cream mixture, salt, and 2 tablespoons butter. Purée may be made up to this point 1 day ahead and cooled before being chilled, covered.
- Transfer purée to a large saucepan and heat over moderate heat, stirring, until hot, stirring in more salt and butter if desired.
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Nichola Graham
[email protected]Looks yummy!
Raja Chanesar kumar
[email protected]Not bad, but not great. The sweet potatoes were a bit bland, and the ancho chile powder didn't really come through. I think I would have preferred a different type of chile powder, or maybe even just some regular paprika.
Musinguzi Lorand
[email protected]Easy to make and delicious! I used a regular potato masher instead of a food processor, and it worked just fine. I also added a bit of chopped cilantro, which gave it a nice fresh flavor.
MD Sakib Sheikh
[email protected]This recipe was a hit at my last dinner party! The ancho chile powder gave the sweet potatoes a delicious smoky flavor, and the goat cheese and pepitas added a nice touch of richness and crunch. I will definitely be making this again.