Green Chile Cheddar Sweet Potatoes
From our prep kitchen to your home kitchen!
2 1/2 hours
• 2 large or 3 medium Garnett sweet potatoes
• 1 Tablespoon good olive oil
• 2 sticks unsalted butter
• 1 cup peeled, chopped roasted New Mexico Green Chiles
• 1 cup grated aged white cheddar cheese
Preheat the oven to 350, wash and dry the sweet potatoes, pierce each one several times with a fork.
Rub the skins with good olive oil and sprinkle with salt.
Put the potatoes on a baking sheet, center rack of the over.
Bake until the potatoes are cooked through and beginning to caramelize, and the skin is crispy- about two hours.
Remove from the oven, cool on a wire rack.
When the sweet potatoes are cool enough to handle, scoop the flesh from its skin into a large mixing bowl.
Using a large, heavy spoon, coarsely mash the sweet potatoes, then add butter and seasons with salt and pepper. * Potatoes can be prepared to this stage and refrigerated for up to 2 days*
Spread the potato mixture in a 1-inch layer in a greased casserole or baking dish.
Arrange the chiles on top and sprinkle with the cheddar cheese.
Bake 350 degree F oven for 20 minutes-longer if the potatoes have been refrigerated- or until the cheese is melted and bubbly.
Serve at once.