- 4 medium sweet potatoes, cut into wedges
- Extra virgin olive oil (EVOO), for drizzling
- Salt and pepper
- 1 1/2 cups beef or chicken stock
- 1/4 cup almond or peanut butter
- 1 1/2 pounds ground beef or turkey
- 2 tablespoons chili powder or ancho chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon allspice
- 2 tablespoons golden raisins or currants, chopped
- 1 tablespoon unsweetened cocoa powder
- A pinch of ground cinnamon
- 1 onion, chopped
- 3-4 cloves garlic, finely chopped
- 1 can diced tomatoes with green chilies (14.5 ounces)
- 2 tablespoons toasted sesame seeds
- Toppings: crumbled queso fresco, chopped scallions, pickled jalapeño chili pepper slices.
Pre-heat the oven to 450°F. On a rimmed baking sheet, toss the sweet potatoes with a drizzle of EVOO, salt and pepper. Roast, turning once, for 20 minutes.
Meanwhile, in a medium size 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 butterstock 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 jalapeños.