Prep 20 mins
Cook 5 mins
From Stephan Pyles who has been called one of the founding fathers of Southwestern cuisine. He is the chef/owner at Star Canyon and AquaKnox in Dallas. This is from his "Tamales and The New Texas Cuisine" cookbook.
- 2 large sweet potatoes, peeled, diced
- 1⁄2 white potato, peeled, diced
- 6 tablespoons pure maple syrup
- 1 teaspoon cayenne powder
- 1 tablespoon pure chile powder
- 2 teaspoons salt
- 1⁄2 cup sweet butter, 1 stick, room temperature
- In a saucepan, bring the potatoes to a boil, reduce heat and simmer for 15 minutes, until soft.
- Drain and transfer the potatoes to a food processor.
- Add maple syrup, cayenne, chili powder, and salt. Process for 1 minute while adding the butter 1 tablespoons at a time.
- Warm in a pan and serve.
5 stars and more! Wonderful flavor, sweet yet spicy. I'm always looking for something new to make with my Tex-Mex dishes and this will be on my menu in the future. My only regret is I can't afford to buy real maple syrup, had to use my pancake sryup, but it tastes fine. I'm sure Karo would be good, too, I just didn't think about that when I was making it this time. Great recipe, thanks!
Very spicy, a little to much cayenne & chili powder. I used less butter than the recipe said, and I mixed it myself, no food processor, but the consistency was great!! My husband, who does not like sweet potatoes, loved these, but they were to spicy for anyone other than him and myself.