Sweet Potatoes with Ginger, Pecans, and Jalapenos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4 pounds sweet potatoes
4 Tbsp. butter
4 Tbsp. flour
3 cups milk
1-1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. finely chopped fresh ginger
4 jalapenos, stemmed and cut into 1/8″ strips
1 cup chopped pecans
2-4 Tbsp. brown sugar
Instructions:
Roast the sweet potatoes on a rack in a 325F oven until soft (about 60 minutes, depending on the size). Place a pan in the bottom of the oven to catch any drippings. Allow the sweet potatoes to cool to room temperature.
In a saucepan, melt the butter and stir in the flour to form a smooth blond roux. Remove the pan from the heat and add the milk to the roux in small portions, stirring vigorously to prevent any lumps. When all the milk is added, return the pan to the heat. Stirring continuously, heat the mixture until it is slightly thickened. Remove from the heat and add the salt, pepper and ginger. Keep warm.
Preheat the oven to 325F. Peel the cooked sweet potatoes and slice into 1/2″ rounds. Lay the rounds like shingles over the bottom of a 9″X 13″ casserole dish. Sprinkle the jalapeño rings and chopped pecans over the sweet potatoes, and pour the milk gravy over them. Sprinkle the brown sugar over the top and bake for 30-40 minutes or until the sweet potatoes are bubbling.
Allow the dish to cool for 15 minutes before serving.
Yields 8-10 servings.
Recipe from Texas Monthly Magazine.