Ancho Chili Sweet Potato PureeAncho 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.
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.
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.
- 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.
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