Pureed Sweet Potatoes with Ancho, Rum, Maple Swirl

November 11, 2009
3 Ratings
  • Serves 6, with left overs
Author Notes

The genesis of this recipe was a Cuban-American Thanksgiving many years sat along side plantain chorizo stuffing and Turkey with lechon asado marinade (aka Pork Turkey). It was one of my favorite Thanksgivings of all time, family & friends and fabulous food. I've tweaked it and refined it since then, served it with Pork Chops, Salmon, Roasted Chicken.. I've even eaten straight from the tupperware container in the middle of the night. If you are not a fan of pureed sweet potatoes you can use the syrup to glaze (adding orange & lime juices) wedges or chunks and roast them in the oven, works well with pumpkin and winter squash too. —Aliwaks

What You'll Need
  • Ancho Rum Maple Syrup
  • 2 whole dried ancho peppers
  • 1 cup hot water
  • 1 cup grade b maple syrup
  • 1 spilt vanilla bean
  • .5 cups dark rum
  • Sweet potatoes
  • 2.5 pounds Red Garnet Sweet Potatoes (pref)
  • 4 tablespoons Sweet butter
  • 1 cup whipped cream
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • salt & pepper to taste
  1. Ancho Rum Maple Syrup
  2. Toast peppers in dry pan till warm & fragrant
  3. Soak in hot water to soften, remove seeds & ribs, reserve water
  4. Puree maple syrup, peppers, soaking liquid, rum in blender or food processor
  5. 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)
  6. 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)
  1. Sweet potatoes
  2. Preheat oven to 375, roast potatoes until soft (size will determine cooking time)
  3. Remove peels and place potatoes in the bowl of food processor
  4. start processor and slowly add lime & orange juices, half the syrup, and then butter...the puree should be very very silky, no lumps
  5. Pour puree in to large mixing bowl, reserving about 1.5 cups, fold in whipped cream adjust seasonings (salt & pepper)
  6. In a separate bowl blend remaining syrup & potatoes together
  7. 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
  8. Bake @ 350 till warmed all the way through

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1 Review

Food B. November 12, 2009
I love the pairing of sweet maple with fiery ancho chiles. This is going on my must-make list. Thanks!