Mashed Maple-Cascabel Sweet Potatoes
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
6 cups peeled and cubed raw sweet potato (1/2″ cubes)
2-1/4 tsp. coriander seeds
7 cascabel chiles, depending on size, enough to make 1 generous Tbsp. ground chile (cascabels are smooth-skinned, dark reddish-brown chiles about 3
2 Tbsp. plus 1 tsp. real maple syrup
1 generous Tbsp. lime juice
1 generous Tbsp. orange juice
1 generous Tbsp. finely chopped fresh tarragon
2-1/4 tsp. kosher salt
1-1/4 tsp. black pepper
In a large saucepan, cover the sweet potato cubes with water. Bring to a boil and cook the cubes until tender but not mushy, no more than 9 minutes after the water starts boiling. Pour into a pan of ice water to stop cooking, drain, then mash and set aside.
Toast the coriander seeds in an ungreased cast-iron skillet over medium-high heat, stirring occasionally, until lightly browned, 2-3 minutes. Grind.
Stem and seed the cascabel chiles, then toast them in an ungreased cast-iron skillet over medium heat, turning frequently, until crisp, about 5 minutes. Grind.
Mix the mashed sweet potatoes with the ground coriander seeds, 1 generous Tbsp. of the ground cascabels, and the remaining ingredients. Refrigerate, covered, for 24 hours to let flavors develop. Serve chilled.
Recipe from Sam Dickey, Granite Cafe in Austin, TX.