Ancho Chili Sweet Potato Puree
Servings: 8 servings
Calories: 138kcal
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.
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Equipment
Ingredients
- 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
Instructions
- 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
Calories: 138kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 373mg | Potassium: 388mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13340IU | Vitamin C: 3.4mg | Calcium: 45mg | Iron: 0.8mg
