Chile-Spiced Yams

• 1 lb. Red Garnet Yams, peeled and diced into large chunks
• 1 each Small to medium yellow onion, sliced
• ½ lb. Farm fresh tomatoes, quartered
• 4 each Cloves of Garlic, smashed
• 1 stick Butter, cut into cubes
• 1 Tbsp. Cumin Powder
• 2 Tbsp. Pueblo Red Chile Powder
• Salt and pepper to taste

Equipment: 2-qt. Sauce pot, Cutting board and knife, immersion blender (stick blender) or regular blender, rubber spatula

1. Place the yams, onion, tomatoes, garlic, and Red Chile Powder in the sauce pot. Cover with water and bring to a simmer on medium high heat. Simmer, partially covered, until yams are completely tender.
2. Using the stick blender, puree. If using a pitcher-style blender, puree ingredients in the blender. Season with Salt and pepper.
3. With the blender on medium, add the butter one cube at a time, until fully incorporated. Serve immediately.