Sweet Potatoes With Ancho Chile Butter Recipes

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CHILE SWEET POTATOES



Chile Sweet Potatoes image

The chef Rick Bayless offers a wonderful recipe for sweet potatoes glazed with an ancho chile paste in his book "Rick Bayless's Mexican Kitchen." Instead of making the paste, I make a thinner glaze with canned chipotle and some of the adobo they're packed in. The glaze makes a spicy contrast to the sweet potatoes. You can make this recipe vegan by using light brown sugar instead of honey.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Yield Serves six

Number Of Ingredients 14

2 garlic cloves, green shoots removed
Salt to taste
2 chipotle chiles in adobo, seeded
2 tablespoons adobo sauce from the chiles
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground cloves (1 clove)
1/4 teaspoon freshly ground pepper
1/2 cup chicken broth or water
1 cup fresh orange juice
2 tablespoons honey (or use light brown sugar)
1 tablespoon finely chopped orange zest
2 tablespoons extra virgin olive oil
4 large sweet potatoes about 3 pounds, scrubbed
Chopped cilantro for garnish optional

Steps:

  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender. Blend until smooth. Strain into a large, wide bowl, and stir in the orange zest.
  • Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges. Add to the bowl, and toss with the adobo mixture until coated. Transfer to the baking dish, then pour on the liquid from the bowl. Drizzle on the oil, and cover tightly with foil.
  • Bake 45 minutes in the preheated oven until tender. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 15 grams, TransFat 0 grams

ANCHO CHILI SWEET POTATO PUREE



Ancho Chili Sweet Potato Puree image

Ancho chilies, sweet potatoes, and honey come together to create a sweet potato puree with rich, complex Southwestern flavors. This sweet potato puree recipe is an excellent choice when you're looking for a side dish with interesting flavors and textures. The smokey Southwestern flavor from the dried chilies and the complex notes from the honey compliment the sweet potato's flavor and texture. The flavors in this dish come from cooking the sweet potatoes with the dried chilies; the chilies infuse the sweet potatoes without adding too much heat.

Provided by Mark Hinds

Categories     Dinner     Side Dish

Time 35m

Number Of Ingredients 8

1 1/2 lbs sweet potatoes (3 good sized potatoes)
1 Ancho chilies (dried)
1 Cascabel chilies (dried)
2 tbsp butter
1/2 cup milk
2 tbsp honey
1 tsp salt
1/2 tsp pepper

Steps:

  • Peel and cut the sweet potatoes up into large chunks. Remove the stems from the peppers and cut them into large pieces. For more heat, keep the seeds from the peppers, for less heat discard the seeds.
  • Place the sweet potatoes and peppers in a pot of cold water, turn the heat on high, and cook the potatoes until they are fork tender. This usually takes around 25 minutes.
  • Once the potatoes have finished cooking, drain the liquid and add the milk, honey, butter, salt, and pepper.
  • Using a stick blender puree everything until the potatoes are smooth.

Nutrition Facts : Calories 138 kcal, Carbohydrate 25 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 373 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER



Grilled Corn with Honey-Ancho Chile Butter image

Provided by Rick Rodgers

Categories     Side     Vegetarian     Low Cal     High Fiber     Backyard BBQ     Corn     Grill     Grill/Barbecue     Honey     Butter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, room temperature, divided
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon onion powder
8 ears of corn, husked
Ingredient info: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.

Steps:

  • Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
  • Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
  • Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

SWEET POTATOES WITH ANCHO CHILE BUTTER



Sweet Potatoes with Ancho Chile Butter image

Provided by Food Network

Categories     side-dish

Yield 8 Servings

Number Of Ingredients 12

6 medium-sized sweet potatoes
1/2 cup firmly packed brown sugar
1/2 cup honey
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
9-ounces butter, melted
4-ounces apple cider
4-ounces butter, softened
2-ounces maple syrup
1 tablespoon ancho chile powder, toasted
Salt and Pepper

Steps:

  • Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish.
  • Mix brown sugar, cinnamon, nutmeg, ginger, melted butter and cider in a bowl. Sprinkle each layer of potatoes with the mixture.
  • Cover with foil and bake at 325 degrees F for about 35 minutes or until almost soft.
  • In another bowl whisk in the soft butter, maple syrup, chile powder and salt and pepper. Remove the foil, and pour in the chile butter mixture and continue baking for another 15 minutes until golden color. Keep warm.

ANCHO SWEET-POTATO PURéE



Ancho Sweet-Potato Purée image

Categories     Milk/Cream     Blender     Food Processor     Dairy     Side     Bake     Thanksgiving     Vegetarian     Hot Pepper     Sweet Potato/Yam     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

5 pounds sweet potatoes (about 6 large)
3 or 4 dried ancho chiles (about 1 1/2 ounces)
3/4 cup heavy cream
2 teaspoons salt
2 tablespoons unsalted butter, or to taste

Steps:

  • Preheat oven to 450°F. and line a baking sheet with foil.
  • Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, about 1 hour. Cool potatoes until they can be handled.
  • Wearing rubber gloves, stem and seed chiles and tear into 1-inch pieces. In a small saucepan bring chiles and cream to a boil. In a blender purée mixture until smooth (use caution when blending hot liquids).
  • Scoop flesh from potatoes into a food processor, discarding skins, and purée with cream mixture, salt, and 2 tablespoons butter. Purée may be made up to this point 1 day ahead and cooled before being chilled, covered.
  • Transfer purée to a large saucepan and heat over moderate heat, stirring, until hot, stirring in more salt and butter if desired.

SWEET POTATOES WITH ANCHO-MAPLE GLAZE



Sweet Potatoes with Ancho-Maple Glaze image

Number Of Ingredients 7

4 pounds Sweet Potatoes
1/2 cup Maple Syrup
1/2 stick Unsalted Butter
1/4 cup Fresh Lime Juice
2 teaspoon Ancho Chile Powder
2 teaspoon Salt
1/4 cup Fresh Parsley - Chopped

Steps:

  • In a large pot fitted with a steamer basket set over boiling water, steam potatoes, covered, until firm-tender, about 10 minutes. Set aside.
  • In a large skillet over medium heat, heat maple syrup, butter, lime juice, chile powder, and salt.
  • In a large skillet over medium heat, heat maple syrup, butter, lime juice, chile powder, and salt.
  • ook, tossing frequently, until maple mixture is thick and potatoes are cooked through, 7 to 10 minutes. Garnish with parsley.

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