Roasted Sweet Potatoes in Creamy Habanero Sauce

Recently, I was at a Mexican restaurant and tried habanero sauce over which I totally drooled. I have never tried habanero peppers earlier because my family doesn’t prefer too spicy food and so I like to cook mild – medium spiced level recipes. But this one was mind blowing and irresistible so I grabbed a handful of these beautiful peppers. I kept them in my refrigerator for couple of days being skeptical of what to cook and how to cook since I have never handled them before. Finally, after lot of thinking I came up with Roasted Sweet Potatoes in Creamy Habanero Sauce.

The first time when I started playing around with these peppers in my kitchen I forgot to wear my gloves. Bummer! I could feel the heat all over my fingers and absentmindedly touched my face and that’s it. So,I realize these peppers need to be handled carefully because they are real fiery in flavor. The next day I was cautious in handling these peppers . I deseeded them first but accidentally used them in quite good quantity for the sauce. Looked amazing, aromatic but fiery in taste. Finally in my third attempt I came up with the right flavor and spice level.  In all these processes I learnt one thing that food can be fun and interesting yet a roller coaster ride.

While I was trying to make the perfect Creamy Habanero Sauce I felt the excitement of riding on a roller coaster ride . At the same time I could not stop myself from riding it. Working with peppers became an adventurous ride in my attempts to come up with a delicious and a perfect recipe.
For the sauce, I blended habanero peppers (deseeded), cashew nuts, dairy free milk, garlic and some carrots to bring the tinge of orange color as well some sweetness to mellow down the peppery taste. Pan roasted the sweet potatoes in garlic flavored oil and poured the blended sauce over the roasted sweet potatoes and seasoned with salt and sugar.  Within 20 minutes Roasted Sweet Potatoes in Creamy Habanero Sauce was ready.

The entrée looked stunning and mouthwatering. My flavors came out right. I got the hang of cooking with these beauties. I am so obsessed with these peppers that I cook them every other day. So don’t be surprise if I bombard you with more habanero pepper recipes 🙂

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Roasted Sweet Potatoes in Creamy Habanero Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 2

Per Serving 419 calories

Fat 21 g

Carbs 50 g

Protein 13 g

2

Ingredients

• 1 tbsp. olive oil
• 1 tsp minced garlic
• 2 cups chopped sweet potato (peeled)
• 2 habanero peppers (stemmed and deseeded)
• ¼ cup raw cashew nuts
• 1 pinch of dried garlic
• ½ cup chopped carrots
• 1 ½ cups dairy free milk
• ¾ tsp salt
• ¼ tsp brown sugar

Instructions

1. Heat oil in a nonstick pan and add minced garlic to it. Immediately add sweet potatoes and let it cook on a medium flame until soft.
2. In the meanwhile, in a blender combine habanero peppers, cashew nuts, garlic, carrots, milk and blend smooth into creamy sauce.
3. Once the sweet potatoes are softened pour the habanero sauce on it in the same pan and season with salt and sugar.
4. Mix gently, and let it cook for a minute or until the first boil.
5. Serve immediately with steamed rice.

Notes

This entrée is very spicy so feel free to add more sugar and or salt as per your palate.

I you want more spicy you may use 3 habanero peppers instead of 2 depending on your palate.

Preferably cashew milk should be used but coconut milk or any dairy free milk can be used.

If the sauce thickens a bit , just before serving simply add little more dairy free milk according to your choice of consistency adjust the salt and sugar and serve warm. (Do not cook at this point, just warm it a bit).