Ancho Sweet Potatoes Food

SWEET POTATOES WITH ANCHO CHILE BUTTER

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 CHILE SPICED SWEET POTATOES

Steps:

• Bread Crumb Topping: 1. Mix panko, garlic powder, onion powder, ancho chile powder and evoo together in a small bowl. Season with salt and pepper. Set aside. Sweet Potatoes: 1. Preheat oven to 350°F. Grease a 9- x 13-inch casserole dish. 2. Whisk 2 tablespoons of ancho chile powder, cumin, and coriander together in a small bowl. Set aside. 3. Toss to coat sweet potato slices with evoo, salt, and pepper.Layer sweet potatoes in the prepared pan. Sprinkle ½ teaspoon of ancho chile powder over potatoes. Add half of the sliced onion and garlic. Continue layering remaining potatoes, seasoning, onion, and garlic until all potatoes are used. 4. Pour chicken broth into casserole and tightly wrap with foil.Bake at 350°F for 30 minutes. Uncover, sprinkle bread crumb topping over potatoes, and continue baking for 30 minutes more, or until all chicken broth has been absorbed and the bread crumb topping has browned.

SWEET POTATOES WITH AVOCADO RANCH DRESSING

Steps:

• Toss 1 1/2 pounds sweet potatoes (cut into chunks), 3 tablespoons olive oil, 1 teaspoon ancho chile powder and 1/2 teaspoon each ground coriander and kosher salt on a baking sheet. Roast at 450˚ until tender, 30 minutes. Puree 1/2 avocado, 1/4 cup buttermilk, 2 tablespoons each light mayonnaise and chopped dill, 2 sliced scallions, 1 tablespoon each white wine vinegar and water, 1 minced garlic clove and 1/2 teaspoon salt in a blender. Top the potatoes with the dressing and diced avocado.

GRILLED SWEET POTATO TACOS WITH ANCHO CHILE-MAPLE SYRUP GLAZE

Steps:

• Preheat the oven to 400 F.
• Using 1 tortilla for each serving, place 1/4 cup of each cheese over half the tortilla's surface, top with 3 slices of sweet potatoes and season with salt and white pepper to taste.
• Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and sprinkle with ancho chile powder. Bake for 6 minutes or until crisp. Serve 2 per person and drizzle each with the maple glaze
• Combine the ingredients in a small bowl.

LEMON-ANCHO CHICKEN & SWEET POTATOES

Steps:

• Blend lemon juice, 2 Tbsp. honey and peppers in blender until smooth paste.
• Pour dressing over chicken in large bowl; toss to coat. Add half the chicken to Dutch oven or large deep skillet; cook on high heat 2 min. Remove from pan. Repeat with remaining chicken. Add onions to pan; cook 5 min., stirring occasionally. Return chicken to pan. Add potatoes and pepper mixture; mix well. Cover.
• Cook on medium-low heat 45 min. or until chicken is done (165ºF) and potatoes are tender, stirring occasionally. Mix sour cream, lemon zest and remaining honey. Serve spooned over chicken; top with cilantro.

ANCHO SWEET POTATOES

Steps:

• Place yams on a baking sheet lined with foil into a preheated oven at 400 degrees for about an hour. When cooled, remove skins and place in a large mixing bowl. Soak dried Ancho Chilies in very hot water for 15 to 20 minutes to soften. Stem and seed chilies and cut into 1" pieces. Together with garlic, mash in a mortar and pestal. In a small saucepan, bring chilies, garlic and cream to a boil. Add mixture to the yams in a large bowl. Add butter and salt and pepper to taste.