What's the secret to this incredible side dish? Dried ancho chilies. I love using all types of dried chilies because, after they're rehydrated, they add incredible depth to all types of dishes. I first discovered their amazing-ness when I made my Nachos with Homemade Chile Con Queso. And if you think they require work or skill, think again. All they need is a quick visit in a dry, hot skillet (to release their oils) and then a short steep in hot liquid (in this case, milk). Now, the wonderful smoky, mildly spicy essence of the chile can be infused into whatever you're making.
For this recipe, I decided to add that quality to whipped sweet potatoes (they're really called yams when they're the orange-fleshed spuds). Since sweet potatoes (and yams) are inherently sweet, the addition of spice and other seasonings is pure magic on the palette. And I even added a little more sweetness to compliment the sweet potatoes - in the form of maple syrup.
If you're looking for something truly unique for your holiday table this year - look no farther. Then, I think you'll be enjoying this dish all season long!
About the dried chile peppers: I used dried ancho chilies, also called pasilla peppers. Look for them in the international section of the grocery store. I used ancho chilies for this dish because they're not overly hot - more like a spicy fig. If you choose hotter peppers, consider using 1 instead of 2.
Ancho Chile Whipped Sweet Potatoes
2 pounds orange-fleshed sweet potatoes (yams), peeled and cubed
2 dried ancho or pasilla chile peppers
1 cup milk (I used 2%)
3 tablespoons butter
1 tablespoon pure maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
Fresh cilantro leaves, optional
Place the sweet potatoes in a large pot and pour over enough water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 12 to 14 minutes, until the sweet potatoes are fork-tender.
Drain and transfer to a food processor.
Meanwhile, place the chile peppers in a small, dry skillet over medium-high heat and cook for about 1 minute per side, until the peppers soften slightly. Remove the peppers from the pan and, when cool enough to handle, remove the stems and seeds and transfer the pepper "flesh" to a saucepan (it's OK if you have large pieces, we'll puree them later). Add the milk, butter, maple syrup, garlic powder, onion powder, salt, and pepper to the skillet and set the pan over medium heat. Bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat (the peppers can steep in the milk mixture while the sweet potatoes finish cooking - the longer the better). Transfer the mixture to a blender and puree until smooth.
Add the milk mixture to the food processor with the sweet potatoes. Process until blended and smooth. Season to taste with more salt and pepper.
Serves 4-6
Comments
Post a Comment