Ingredients
5
pounds sweet potatoes (about 6 large)
3
or 4 dried ancho chiles (about 1 1/2 ounces)
2
tbsp unsalted butter, or to taste
Directions
1.
Preheat oven to 450°F. and line a baking sheet with foil.
2.
Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, about 1 hour. Cool potatoes until they can be handled.
3.
Wearing rubber gloves, stem and seed chiles and tear into 1-inch pieces. In a small saucepan bring chiles and cream to a boil. In a blender purée mixture until smooth (use caution when blending hot liquids).
4.
Scoop flesh from potatoes into a food processor, discarding skins, and purée with cream mixture, salt, and 2 tablespoons butter. Purée may be made up to this point 1 day ahead and cooled before being chilled, covered.
5.
Transfer purée to a large saucepan and heat over moderate heat, stirring, until hot, stirring in more salt and butter if desired.
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