Ancho Chilies Stuffed With Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe was first printed in the Dallas Morning News a few years back. I made it, loved it and now serve it during the holidays. Hope you enjoy as much as we do. Yummers. Ingredients:
8 ancho chilies |
1/2 cup butter |
1 cup chopped white onion |
1-1/2 cups raisins |
1/4 cup brown sugar |
2 large sweet potatoes peeled and boiled until tender then drained |
1/4 cup roasted garlic purée |
1 teaspoon ground cinnamon |
2 teaspoons dried thyme |
1 cup pecans toasted and chopped |
1/2 teaspoon salt |
sour cream |
Directions:
1. Place chilies in a bowl and add hot water to cover then let stand 20 minutes.
2. Drain and set aside then preheat oven to 350.
3. In large saucepan melt butter over medium heat then add onion and sauté 3 minutes.
4. Add raisins and brown sugar then stir to dissolve sugar.
5. Add sweet potatoes and mash well then add garlic purée, cinnamon, thyme, pecans and salt.
6. Slit each pepper along one side then carefully remove seeds leaving stem intact.
7. Spoon an equal amount of sweet potato mixture into each pepper.
8. Place slit side up on greased baking sheet and bake 3 minutes then serve with sour cream.
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