Directions:
- Cover ancho chilies in water and soak until soft (about an hour). Remove stems, ribs and seeds. Purée with 1/2 cup water in a blender or food processor until relatively smooth.
- Peel and boil Idaho potatoes and sweet potatoes until tender. Drain. Warm the beer, cream and butter to slightly above room temperature. Whip the Idaho and sweet potatoes together with an electric mixer. Add cream, chunks of butter one at a time, ancho purée, beer and salt. Keep warm until served.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.62 Kcal (1342 kJ) | ||
| Calories from fat | 49.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 1458.68mg | 61% | |
| Potassium | 1209.11mg | 26% | |
| Total Carbs | 63.53g | 21% | |
| Sugars | 14g | 56% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 6.6g | 13% | |
| Vitamin C | 43.2mg | 72% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.1mg | 12% | |
| Calcium | 92.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 89.53 Kcal (375 kJ) | ||
| Calories from fat | 13.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 9% | |
|---|---|---|---|
| Cholesterol | 5.74mg | 7% | |
| Sodium | 407.31mg | 61% | |
| Potassium | 337.62mg | 26% | |
| Total Carbs | 17.74g | 21% | |
| Sugars | 3.91g | 56% | |
| Dietary Fiber | 1.49g | 21% | |
| Protein | 1.84g | 13% | |
| Vitamin C | 12.1mg | 72% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.6mg | 12% | |
| Calcium | 25.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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