Ancho Sweet Potatoes

by: Blue

I made this on Saturday for my sweetie and his dear friend.  It accompanied a Texas-flair dinner of fish tacos and and calabacitas con elote(squash and corn).  The sweet potatoes were the bomb!  I used two ancho chiles to keep the heat level low – use more if you want it little spicier.

Ingredients:
3 large sweet potatoes
2-3 dried ancho chiles
1/2 cup heavy cream, half and half, or milk
1 tablespoon butter
salt to taste

Directions:
Bake the sweet potatoes until soft and let them sit until cool enough to handle.  Tear the ancho chiles open and remove/discard seeds and stem.  Cut or tear the chiles into pieces.  Bring the heavy cream and anchos to a boil and immediately remove from heat.  Let this mixture stand at least 1/2 an hour; stir occasionally to make sure that the anchos are somewhat immersed in the cream.  Puree the mixture in a blender – this results in a delicious, creamy, ancho paste.

Peel the sweet potatoes and lightly mix with the ancho cream and salt.  Place into a casserole dish, top with dabs of butter, and bake at 350 until hot (about 20 minutes).

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