Mole-Topped Sweet Potatoes

Ingredients

  • 4 medium sweet potatoes, cut into wedges
  • Salt and pepper
  • 1 ½ cups beef or chicken stock
  • ¼ cup almond or peanut butter
  • 1 ½ pounds ground beef or turkey
  • 2 tablespoons chili powder or ancho chile powder
  • 1 ½ teaspoons ground cumin
  • + 12 more ingredients
    • 1 ½ teaspoons ground coriander
    • 1 ½ teaspoons sweet paprika
    • ½ teaspoon allspice
    • 2 tablespoons chopped golden raisins or currants
    • 1 tablespoon unsweetened cocoa powder
    • A pinch ground cinnamon
    • 1 onion, chopped
    • 3 - 4 cloves garlic, finely chopped
    • 1 can (14.5 oz.) diced tomatoes with green chiles
    • 2 tablespoons toasted sesame seeds
    • Toppings: crumbled queso fresco, chopped scallions, pickled jalapeno chile pepper slices.
    • EVOO, for drizzling

1. Preheat the oven to 450 degrees . On a rimmed baking sheet, toss the sweet potatoes with a drizzle of EVOO, salt and pepper. Roast, turning once, for 20 minutes. 2. Meanwhile, in a medium saucepan, combine the stock and nut butter. Keep warm over low heat. 3. In a large skillet, heat a drizz...

View full recipe at SpringPad

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