Recipe courtesy of Martin Rios
Sweet Potatoes with Ancho Chile Butter
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 563
- Total Fat
- 38
- Saturated Fat
- 24
- Carbohydrates
- 58
- Dietary Fiber
- 4
- Sugar
- 41
- Protein
- 2
- Cholesterol
- 99
- Sodium
- 470
Ingredients
6 medium-sized sweet potatoes
1/2 cup firmly packed brown sugar
1/2 cup honey
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
9-ounces butter, melted
4-ounces apple cider
4-ounces butter, softened
2-ounces maple syrup
1 tablespoon ancho chile powder, toasted
Salt and Pepper
Directions
- Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish.
- Mix brown sugar, cinnamon, nutmeg, ginger, melted butter and cider in a bowl. Sprinkle each layer of potatoes with the mixture.
- Cover with foil and bake at 325 degrees F for about 35 minutes or until almost soft.
- In another bowl whisk in the soft butter, maple syrup, chile powder and salt and pepper. Remove the foil, and pour in the chile butter mixture and continue baking for another 15 minutes until golden color. Keep warm.