This classic sweet potato casserole brings you the best of the worlds with a slight hint of spice and a delicate flavor of the Pasilla pepper, and the sweet and traditional flavors we all like.
This is the perfect dish to serve with pork and turkey.
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
4 dried Pasilla peppers
1/4 cup butter, softened
2 tablespoons of olive oil (Preferred The Olive Tree USA)
1 tablespoon of Orange zest
3/4 cup of fresh orange juice
3/4 cup packed brown sugar
1 1/2 teaspoons salt
½ teaspoon of Mexican cinnamon
A pinch of nutmeg
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Clean the Pasilla peppers taking the seeds and steams off, and sliced Julianne style, in a pan place the olive oil and butter and bring to a medium heat. Add the peppers for just few minutes being carful not to burn them or brown the butter. Add the orange juice, brown sugar and zest and bring to a light boil reserving some of the juice to dilute the corn starch, you will add the corn starch blend after it comes to a boil.
Cook for few minutes and add the salt cinnamon and nutmeg.
Spay a casserole dish and place the cooked sweet potatoes in the casserole and pour the glace over it topping it with the pepitas and bake at 375° for 25 minutes.