Mashed Sweet Potato with Ancho Chile and Garlic
3-4 large sweet potatoes, skins scrubbed under running water until clean
1/4 c. ghee
2 t. ancho chile powder (I use so much of this I buy it by the pound!)
4 garlic cloves, minced, and/or 1 t. Dr. Cowan's Wild Ramp Powder
1-2 t. himalayan pink salt
Opt: chopped pecans or walnuts
Preheat oven to 425.
Line a baking sheet with two layers of parchment.
Prick each potato several times with a fork or knife so they don't explode.
Roast until cooked through (a knife will enter easily all the way to the center). This can take anywhere from 1 to 2 hours depending on the size of your potatoes. Remove from oven.
Slip potatoes out of their skin into the bowl of a food processor (if you use a blender you'll need to do this in two batches), add the remaining ingredients, and process until smooth.
Adjust seasoning and serve sprinkled with chopped walnuts or pecans.
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