Ancho Chiles Stuffed With Sweet Potato

[Guest guest]

Ancho Chiles Stuffed With Sweet Potato

 

8 ancho chiles

1/2 cup butter

1 cup chopped onion

1 1/2 cups raisins

1/4 cup brown sugar

2 large sweet potatoes, peeled and boiled till tender, drained

1/4 cup roasted garlic purée

1 teaspoon ground cinnamon

2 teaspoons dried thyme

1 cup pecans, toasted and chopped

salt

sour cream

 

Place the ancho chiles in a bowl and add hot water to cover. Let stand 20

minutes, or until softened but not falling apart. Drain and set aside.

Preheat oven to 350 degrees.

In a large saucepan, melt the butter over medium heat. Add the onion and sauté

for 2 to 3 minutes, or until wilted. Add the raisins and brown sugar, stir to

dissolve the sugar. Add the sweet potatoes and mash well. Add the garlic purée,

cinnamon, thyme, pecans and salt to taste.

Slit each chile along one side. Carefully remove the seeds, leaving stem intact.

(To reduce the heat level, carefully scrape out as much of the pale-colored

membrane as you can.)

Spoon an equal amount of sweet potato mixture into each pepper. Place

slit-side-up on a greased baking sheet. Bake for 6 to 8 minutes. Serve with sour

cream.

Makes 8 servings.

 

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail