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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees . On a foil-lined baking sheet, toss the sweet potatoes with a drizzle of EVOO, salt and pepper. Roast, turning once, for 20 minutes.

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  • Meanwhile, in a medium saucepan, combine the stock and nut butter. Keep warm over low heat.

  • In a large skillet, heat a drizzle of EVOO over medium-high heat. Add the meat and stir in the chili powder, cumin, coriander, paprika, allspice, salt and pepper. Brown the meat, stirring, for 10 minutes. Stir in the raisins, cocoa and cinnamon. Add the onion and garlic, partially cover, lower the heat to medium and cook until softened, about 7 minutes. Stir in the nut butter stock mixture and the tomatoes; simmer for 5 minutes. Stir in the sesame seeds.

  • Spoon the mole chili over the sweet potatoes. Top with queso fresco, scallions and pickled jalapenos.

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