Recipe by Oolala
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.
Top Review by True Texas
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!
- 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
Directions See How It's Made
- 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.