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Pasilla Pepper & Orange Sweet Potato and Pepita Casserole



Serves 8


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.


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