Ingredients

  • 3 kilograms sweet potatoes
  • 53 ⅓ grams dried ancho chiles
  • 233 ⅓ milliliters double cream
  • 2 ⅔ teaspoons salt
  • 40 grams butter, unsalted

Directions

1. Preheat oven to 450*F/230*C/GM 8. Line baking sheet with foil.
2. Prick sweet potatoes and bake until tender, about 1 hour. Cool potatoes until they can be handled.
3. Stem, seed chiles and tear into 1 inch pieces. In small saucepan bring chiles and cream to a boil. Purée milk mixture until smooth.
4. Scoop flesh from potatoes into food processor and purée with cream mixture, salt and butter. Purée may be made up to this point 1 day ahead and cooled before being chilled, covered.
5. Transfer purée to a large saucepan and heat over moderate heat, stirring, until hot. Add more salt and butter if desired.

Notes
Notes:Original serves 6.
Serving Ideas:Original serves 8.


Categories
Potatoes
Keywords
Potatoes
MacGourmet downloadSweet Potato & Ancho Purée. To import, drag image to your MacGourmet recipe box.