Best 4 Ancho Sweet Potato Purée Recipes
When it comes to creating a sweet and savory side dish, ancho sweet potato purée is an easy-to-make recipe that is packed with flavor. This purée combines the natural sweetness of sweet potatoes with the savory smokiness of ancho chiles, resulting in a dish that is both comforting and unique. Whether you're serving it as a side dish or as part of a larger meal, ancho sweet potato purée is sure to impress your taste buds. Its vibrant orange color and rich flavor make it a visually appealing and delicious addition to any table.
Check out the recipes below so you can choose the best recipe for yourself!
ANCHO CHILI SWEET POTATO PUREE
Ancho chilies, sweet potatoes, and honey come together to create a sweet potato puree with rich, complex Southwestern flavors. This sweet potato puree recipe is an excellent choice when you're looking for a side dish with interesting flavors and textures. The smokey Southwestern flavor from the dried chilies and the complex notes from the honey compliment the sweet potato's flavor and texture. The flavors in this dish come from cooking the sweet potatoes with the dried chilies; the chilies infuse the sweet potatoes without adding too much heat.
Provided by Mark Hinds
Time 35m
Number Of Ingredients 8
Steps:
- Peel and cut the sweet potatoes up into large chunks. Remove the stems from the peppers and cut them into large pieces. For more heat, keep the seeds from the peppers, for less heat discard the seeds.
- Place the sweet potatoes and peppers in a pot of cold water, turn the heat on high, and cook the potatoes until they are fork tender. This usually takes around 25 minutes.
- Once the potatoes have finished cooking, drain the liquid and add the milk, honey, butter, salt, and pepper.
- Using a stick blender puree everything until the potatoes are smooth.
Nutrition Facts : Calories 138 kcal, Carbohydrate 25 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 373 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
SWEET POTATO PUREE
Steps:
- Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
- Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.
CURRIED SWEET POTATO PUREE
Almond milk makes this dairy-free. The heat from the ginger and curry counter the sweetness of the potatoes, and the lime adds a bright kick at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
- Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
- Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
- Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.
Nutrition Facts : Calories 178 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 372 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 3 grams, Sugar 8 grams
SILKY SWEET POTATO PUREE
Silky Sweet Potato Puree can be made two days in advance.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 5
Steps:
- Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
- Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g
Tips:
- For the best flavor, use sweet potatoes that are firm and have no blemishes.
- Prick the sweet potatoes with a fork before baking. This will help them cook more evenly.
- Bake the sweet potatoes until they are tender when pierced with a fork. This should take about 1 hour.
- Once the sweet potatoes are cooked, let them cool slightly before handling them.
- Use a food processor or blender to puree the sweet potatoes until they are smooth and creamy.
- Add the ancho chile powder, cumin, and salt to taste. You can also add other spices, such as cinnamon, nutmeg, or ginger, to your liking.
- Serve the ancho sweet potato puree immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Ancho sweet potato puree is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as a side dish, used as a topping for tacos or burritos, or even added to soups and stews. The ancho chile powder gives the puree a slightly smoky and spicy flavor, while the sweet potatoes add a natural sweetness and creaminess. This dish is sure to please everyone at your table.
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