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1
Toast peppers in dry pan till warm & fragrant
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2
Soak in hot water to soften, remove seeds & ribs, reserve water
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3
Puree maple syrup, peppers, soaking liquid, rum in blender or food processor
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4
Add puree + vanilla bean in heavy bottomed sauce pan and reduce on low heat by half (if doing ahead, leave vanilla bean in untill ready to complete recipe)
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5
remove vanilla bean and scrape with paring knife to get all the vanilla-y goodness back in the syrup, remove bean pod for later use ( I toss them in a jar of sugar)
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6
Preheat oven to 375, roast potatoes until soft (size will determine cooking time)
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7
Remove peels and place potatoes in the bowl of food processor
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8
start processor and slowly add lime & orange juices, half the syrup, and then butter...the puree should be very very silky, no lumps
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9
Pour puree in to large mixing bowl, reserving about 1.5 cups, fold in whipped cream adjust seasonings (salt & pepper)
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10
In a separate bowl blend remaining syrup & potatoes together
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11
Butter a baking dish (souffle dish is best) , Pour Sweet Potato/Whipped cream mixture in first, then Syrup potato mixture.. swirl with butter knife, skewer or spoon to highlight the color contrast
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12
Bake @ 350 till warmed all the way through
