Mashers Sugar

Mashers Sugar

Your last search for Mashers Sugar has brought you to our Bar Beverage Equipment site RESCUELIBERTY.COM - Our software is designed for product search, from thousands of vendors based on your search criteria.
Below you will find the products that our software has returned for you. If you cannot find the items that you are searching for, please use our search box at the top right of our site.
Thank you for stopping by our site.

No items matching your keywords were found.

Mashers Sugar

Ancho Chilies Stuffed With Pecans, Sweet Potato, and Roasted Garlic by Tom A Lingle

A departure from the usual stuffed sweet bell pepper, the relatively mild Ancho chili pepper, is stuffed with a mixture of sweet potatoes, onion, raisins, brown sugar, roasted garlic puree, ground cinnamon, dried thyme, and toasted pecans.

Ancho chilies are dried when purchased and require rehydration. Place the chilies in a bowl and cover with boiling water. Make sure to go above the chilies, as they will absorb a good deal of the liquid. Allow them to sit in the liquid for about 20 minutes. The chilies need to reach a point where they are soft, but not falling apart. Remove the chilies and rest on paper towels or place in a colander to drain. Using a sharp knife slit the chilies along one side. Remove the seeds and pale colored membrane inside the chili. Leave the stem intact.

The sweet potatoes can be prepared in advance. When ready to cook, wash the sweet potato, remove the ugly ends and peel the outer skin off with a vegetable peeler. Cut into 1 inch chunks, place in a steamer basket, and steam over boiling water for about 10 minutes or until tender. Remove to a colander to drain. The potatoes can alternately be baked in the oven or microwaved.

Ancho Chilies Stuffed With Pecans, Sweet Potato, and Roasted Garlic

Ingredients:

8 Ancho Chilies, softened and prepared for stuffing
1/2 cup Unsalted Butter
1 cup chopped White or Yellow Onion
1-1/2 cup Raisins
1/4 cup Brown Sugar
2 large Sweet Potatoes, peeled and steamed tender
1/4 cup Roasted Garlic Puree (recipe below)
1 teaspoon Ground Cinnamon
2 teaspoons Dried Thyme
1 cup Pecans, toasted and chopped
Coarse Salt

Roasted Garlic Puree:
3 Garlic Heads
1 tablespoon Extra Virgin Olive Oil
Cold Water

Accompaniment:
Sour Cream

Preparation:

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:

Preparation:

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.

About the Author

Sweet potatoes are delicious and healthy. Check out our growing collection of sweet potato recipes representing the best the culinary world has to offer. Find the perfect sweet potato recipe to serve during the holidays, or for any occasion.

Masher's Delight