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1. Preheat the oven to 350 F.
2. Add unsalted butter to sauce pan. Melt over medium heat.
3. Stir in the chopped onions and sauté until softened, about 2 minutes.
4. Stir in the raisins and brown sugar. Continue stirring until the sugar has dissolved.
5. Toss the sweet potatoes in a shallow bowl and using a fork or potato masher, mash the potatoes well.
6. Add the sweet potatoes to the sauce pan.
7. Stir in the roasted garlic puree, ground cinnamon, dried thyme, chopped pecans, and season with coarse salt to taste.
8. Carefully spoon the sweet potato mixture into each Ancho chili pepper.
9. Place the peppers slit-side-up on a greased cookie sheet.
10. Bake 5 to 7 minutes in preheated oven.
Roasted Garlic Puree:
1. Preheat the oven to 350 F.
2. With a very sharp knife slice off the ends of the garlic head away from the hard remaining stem.
3. Slice each whole garlic head in half cross wise, exposing the cloves.
4. Brush the half heads with extra virgin olive oil and arrange the garlic in a baking dish.
5. Add enough water to reach a depth of between 1/4 and 1/2-inch in the baking dish.
6. Cover the dish with foil.
7. Bake 35 to 40 minutes. Remove the garlic from the oven.
8. Allow time to cool. The garlic should be soft and easily squeeze out of the head.
9. Squeeze garlic into small bowl.
10. Use 1/4 cup for the Ancho chili recipe, store the remaining roasted garlic puree in the refrigerator up to 1 week.
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