Green Chili Whipped Sweet Potatoes Recipes

Steps:

• Peel and dice potatoes, place in large saucepan. Add enough water to cover and bring to a coil. Reduce hat and simmer for 10-15 minutes until tender.
• Place potatoes in large bowl. Beat until smooth. Add all remaining ingredients except chiles. Fold in until butter is melted. Fold in chiles.
• To roast chilies, line broiler pan rack with foil & cut holes in foil. Cut chiles in half and remove seeds. Place cut side down on foil-lined pan. Broil 4-6 inches from heat for 8-10 minutes until skims are charred. Place chiles in paper bag for 10 minutes. Peel and discard skins. Coarsely chop chiles.

Steps:

• Cook sweets in boiling water to al dente, then rinse in cold water.
• Combine sweet potatoes with chiles and liquid, cilantro, oregano, black pepper, salt, lime juice, onion and bell pepper in a bowl and mix thoroughly.
• Portion out 2 cups of mixture.
• Heat a healthy drizzle of olive oil in a saute pan.
• Add a portion, flipping to start browning and incorporate liquid (add oil if needed). Cook until browned on all sides. Transfer to a hot griddle to finish.
• Cook 2 eggs over easy. Top hash with a drizzle of chipotle mayo and the eggs. Garnish with a lime wedge, fresh cilantro and toast. Repeat with remaining ingredients.

Steps:

• Place the potato cubes in a large, heavy saucepan, cover with water, bring to a boil and cook until tender, 15 to 20 minutes. Drain.
• Dry the saucepan, and melt the butter in it. Add the jalapenos, and saute for a minute or so, until they soften.
• Force the drained potatoes through a ricer or a coarse sieve into the saucepan. Stir; then, fold in the maple syrup. Season to taste with salt and pepper.

Steps:

• Season pork with salt and pepper. In a large straight-sided skillet, heat 1 teaspoon oil over medium-high. Add pork and cook until browned on both sides, about 7 minutes total. Whisk together broth, flour, and 1/2 teaspoon chili powder and add to skillet. Bring liquid to a boil; reduce to a rapid simmer, cover, and cook 30 minutes. Uncover and cook until pork is tender and sauce is thickened, about 20 minutes.
• Meanwhile, in a medium pot, bring sweet potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until tender when pierced with a knife, 20 minutes. Drain potatoes and return to pot; mash until fluffy and almost smooth. Stir in sour cream and sugar, season with salt and pepper, and keep warm over low heat.
• In a large skillet, heat 2 teaspoons oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add green beans and 1/4 cup water, cover, and cook 3 minutes. Uncover and cook, stirring occasionally, until crisp-tender and water is evaporated, 2 minutes. Season with salt and pepper and serve with pork, sauce, and sweet potatoes sprinkled with chili powder.

Steps:

• In a 6-qt. slow cooker, combine sweet potatoes, onion, green pepper, corn, salt and pepper. Top with pork chops. In a small bowl, mix enchilada sauce, sour cream and teriyaki sauce; pour over meat., Cook, covered, on low until meat is tender, 6-8 hours.