Green Chili Whipped Sweet Potatoes Food

CHILI-ROASTED SWEET POTATOES

Steps:

• Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.

GREEN CHILI CHOPS WITH SWEET POTATOES

Steps:

• In a 6-qt. slow cooker, combine sweet potatoes, onion, green pepper, corn, salt and pepper. Top with pork chops. In a small bowl, mix enchilada sauce, sour cream and teriyaki sauce; pour over meat., Cook, covered, on low until meat is tender, 6-8 hours.

WHIPPED GREEN CHILE SWEET POTATOES

Steps:

• 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.

GREEN CHILI WHIPPED SWEET POTATOES

Steps:

• Place the potato cubes in a large, heavy saucepan, cover with water, bring to a boil and cook until tender, 15 to 20 minutes. Drain.
• Dry the saucepan, and melt the butter in it. Add the jalapenos, and saute for a minute or so, until they soften.
• Force the drained potatoes through a ricer or a coarse sieve into the saucepan. Stir; then, fold in the maple syrup. Season to taste with salt and pepper.

SMOKED CHILE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together cream and chipotle puree until smooth.
• In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
• Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

SMASHED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
• Bake the potatoes for 20 to 30 minutes, until heated through.

GREEN CHILE MASHED POTATOES

Steps:

• Boil potatoes until tender but don't overcook!
• Drain well.
• Mash the rest of the ingredients into the potatoes right in the pot with a potato masher.
• You can use an electric mixer but be careful not to over beat.

CHILI ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425°. Cut each potato lengthwise into 8 wedges. (I peeled mine, but the original directions did not indicate this).
• Line a large rimmed baking sheet with parchment paper.
• Toss potatoes with oil, sugar, chili powder, salt, and ground pepper, until coated.
• Place sweet potatoes, cut sides down, on baking sheet.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

WHIPPED CHIPOTLE SWEET POTATOES

Steps:

• Preheat oven to 450°F and line a baking sheet with foil.
• Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft.
• Cool potatoes until they can be handled and scoop flesh into a bowl.
• With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish.
• Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
• Reduce oven temperature to 350°F Bake potatoes in middle of oven until hot, 20 to 25 minutes.