Ancho Sweet-Potato Puree

1. 1

   Preheat oven to 450F.

2. 2

   and line a baking sheet with foil.

3. 3

   Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, about 1 hour.

4. 4

   Cool potatoes until they can be handled.

5. 5

   Wearing rubber gloves, stem and seed chiles and tear into 1-inch pieces.

6. 6

   In a small saucepan bring chiles and cream to a boil.

7. 7

   In a blender puree mixture until smooth (use caution when blending hot liquids).

8. 8

   Scoop flesh from potatoes into a food processor, discarding skins, and puree with cream mixture, salt, and 2 tablespoons butter.

9. 9

   Puree may be made up to this point 1 day ahead and cooled before being chilled, covered.

10. 10

    Transfer puree to a large saucepan and heat over moderate heat, stirring, until hot, stirring in more salt and butter if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.