Pureed Sweet Potatoes With Ancho, Rum, Maple Swirl

• Ancho Rum Maple Syrup
• 2 whole dried ancho peppers
• 1 cup hot water
• 1 cup grade b maple syrup
• 1 spilt vanilla bean
• .5 cups dark rum
• Sweet potatoes
• 2.5 pounds Red Garnet Sweet Potatoes (pref)
• 4 tablespoons Sweet butter
• 1 cup whipped cream
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice
• salt & pepper to taste

1. Toast peppers in dry pan till warm & fragrant
2. Soak in hot water to soften, remove seeds & ribs, reserve water
3. Puree maple syrup, peppers, soaking liquid, rum in blender or food processor
4. Add puree + vanilla bean in heavy bottomed sauce pan and reduce on low heat by half (if doing ahead, leave vanilla bean in untill ready to complete recipe)
5. remove vanilla bean and scrape with paring knife to get all the vanilla-y goodness back in the syrup, remove bean pod for later use ( I toss them in a jar of sugar)
6. Preheat oven to 375, roast potatoes until soft (size will determine cooking time)
7. Remove peels and place potatoes in the bowl of food processor
8. start processor and slowly add lime & orange juices, half the syrup, and then butter...the puree should be very very silky, no lumps
9. Pour puree in to large mixing bowl, reserving about 1.5 cups, fold in whipped cream adjust seasonings (salt & pepper)
10. In a separate bowl blend remaining syrup & potatoes together
11. Butter a baking dish (souffle dish is best) , Pour Sweet Potato/Whipped cream mixture in first, then Syrup potato mixture.. swirl with butter knife, skewer or spoon to highlight the color contrast
12. Bake @ 350 till warmed all the way through

maple syrup, peppers, water, maple syrup, vanilla bean, dark rum, sweet potatoes, red garnet sweet potatoes, sweet butter, whipped cream, lime juice, orange juice, salt

Taken from food52.com/recipes/1632-pureed-sweet-potatoes-with-ancho-rum-maple-swirl (may not work)