Prep 20 mins
Cook 0 mins
The ingredients speak for themselves in this recipe. Very likely to outshine the main dish. If you're interested in a big departure from the norm, give these a shot.
- 4 sweet potatoes
- 1⁄2 cup brown sugar
- 1⁄4 cup butter, softened
- 1⁄4 cup milk
- 1 teaspoon fresh thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 anaheim chilies, roasted
- Peel and dice potatoes, place in large saucepan. Add enough water to cover and bring to a coil. Reduce hat and simmer for 10-15 minutes until tender.
- Place potatoes in large bowl. Beat until smooth. Add all remaining ingredients except chiles. Fold in until butter is melted. Fold in chiles.
- To roast chilies, line broiler pan rack with foil & cut holes in foil. Cut chiles in half and remove seeds. Place cut side down on foil-lined pan. Broil 4-6 inches from heat for 8-10 minutes until skims are charred. Place chiles in paper bag for 10 minutes. Peel and discard skins. Coarsely chop chiles.
I couldn't wait to get home and try this! I love sweet potatoes and chilies and never thought of combining the two. I did substitute ground cumin for the fresh thyme -- just personal preference. This is a definite addition to my cookbook.