Green Chile Cheddar Sweet Potatoes
From our prep kitchen to your home kitchen!
Description
2 1/2 hours
Sides
Serves 6
Ingredients
• 2 large or 3 medium Garnett sweet potatoes
• 1 Tablespoon good olive oil
• 2 sticks unsalted butter
black pepper
• 1 cup peeled, chopped roasted New Mexico Green Chiles
• 1 cup grated aged white cheddar cheese
PREPARATION INSTRUCTIONS
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.
Happy Sharing,
The Seasons Team
We loved this dish ever since we had it many years ago at the restaurant. Thank you for the recipe. All these years I thought N it was made with duck fat, one of the wait staff told us that.