Ancho Chili Sweet Potato Puree

Ancho chilies, sweet potatoes, and honey come together to create a sweet potato puree with rich, complex Southwestern flavors

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 intriguing 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.

Adding Honey To Sweet Potatoes

The complex flavors in honey help round out the dish

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.

Removing the stem from the chilies lets you blend them directly with the sweet potatoes, which adds extra layers of flavor and makes the dish’s final texture more interesting.

This is the type of recipe that is much easier to make with a stick blender, like this 8 Speed Immersion blender, than a regular blender.

Blending Sweet Potatoes

Stick blenders make things easier and double as a stress reliever

Depending on how much heat you want in the final dish you can keep or discard the seeds from the chilies. The more seeds you include, the hotter the final dish will be.

One of the best things about dried chilies is that most of the flavor is in the skin and the heat is in the seeds so that you can adjust the taste of a dish based on personal preference.

For a truly magnificent dinner, try pairing this recipe with a Sous Vide Rack of Lamb or a Smoked Duck Breast.

Sweet Potato Puree Recipe Featured

Ancho Chili Sweet Potato Puree

5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings


  • 1 1/2 lbs sweet potatoes, 3 good sized potatoes
  • 1 Ancho chilies, dried
  • 1 Cascabel chilies, dried
  • 2 tbsp butter
  • 1/2 cup milk
  • 2 tbsp honey
  • 1 tsp salt
  • 1/2 tsp pepper


  • 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.

Recommended Equipment

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Course: Dinner, Side Dish
Cuisine: Southwestern


Check these out for more:

Nutrition Facts
Ancho Chili Sweet Potato Puree
Amount Per Serving
Calories 138 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 373mg16%
Potassium 388mg11%
Carbohydrates 25g8%
Fiber 3g12%
Sugar 10g11%
Protein 2g4%
Vitamin A 13340IU267%
Vitamin C 3.4mg4%
Calcium 45mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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