It is the Monday before Thanksgiving, and I am hurrying like a mad woman. For a week, I have been testing recipes to give you something new for your Thanksgiving table.
I tested a sweet potato cheesy casserole, a sweet potato hash, a sweet potato soup and a sweet potato torte. I even tried a mash and a soufflé. Yet, the only one that truly blew my mind and I find worthy of this celebration is this Sweet Potato, Pecan, Chipotle and Crema Puree.
Not only is it so very fabulous, but it can be made in a snap, too. The sweet potatoes are cooked until completely soft, then pureed with nutty pecans that have had the chance to gently simmer with milk, thyme and nutmeg. A dash of chipotle in adobo gives it a smoky and barely spicy backdrop. It is finished with a splash of Mexican style cream, or crema, to make it even more creamy, with a slight tang, and irresistible.
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I hadn’t heard about Thanksgiving until I moved to Texas. Yet, I took my first shot at cooking the meal that cold fall of 1997 in the vast yellow plains of Dallas. Inspired by the glossy food magazines, cookbooks and TV shows, and wanting to immerse myself in the American experience, I baked, cooked and stirred while feeling homesick for my family’s home-cooking. It took years of living in the US for me to grasp the depth and warmth of the holiday and the menu, many failed turkeys and side dishes along the way.
It turns out, fifteen years later, the Thanksgiving feast has become such a relevant part of our lives that if we ever moved back to Mexico, I’d have to bring it back with us.
The connection wasn’t instantaneous. Slowly, some elements began to resonate within me. Take the bird: Turkey is an indigenous ingredient in Mexican cookery and a center piece for Christmas and the New Year. Both are holidays which also happen near the end of the year, during the coldest season, and have to do with gathering family and friends around a plentiful table. And being thankful. And hopeful.
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Our friends Tamara and Sean are crazy foodies and fans of the richness and versatility of chilies. So after receiving the invitation to join them next week for their Thanksgiving feast, I started playing with options on what to bring; with chilies of course.
This is one of the things I came up with and can’t wait for them to try: creamy and soft sweet potatoes bathed in a buttery orange-piloncillo syrup sprinkled, with toasted chile de arbol. How good are they? That fork in the picture I just shot accounts for my third consecutive serving today. How easy are they to make? Read below…
Continue reading Sweet potatoes with orange-piloncillo syrup and chile de árbol