Oaxacan Baked Sweet Potatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and scrub the sweet potatoes, then pierce them several times with a fork.
• STEP 3.Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender and easily pierced with a knife.
• STEP 4.While the sweet potatoes are baking, prepare the Oaxacan mole sauce. In a saucepan, heat olive oil over medium heat and add chopped onions and garlic. Cook until onions are translucent.
• STEP 5.Add the dried chilies, cumin, cinnamon, and cloves to the saucepan. Toast the spices for a minute or two until fragrant.
• STEP 6.Pour in the vegetable broth and add the tomatoes, chocolate, and peanut butter. Stir well to combine.
• STEP 7.Simmer the sauce for about 15-20 minutes, or until the flavors have melded together and the sauce has thickened slightly.
• STEP 8.Remove the sweet potatoes from the oven and let them cool slightly. Cut a slit lengthwise in each potato and gently push the ends towards the center to create an opening.
• STEP 9.Pour a generous amount of the Oaxacan mole sauce over each sweet potato, allowing it to seep into the cuts.
• STEP 10.Garnish with chopped cilantro and serve hot.
• STEP 11.Store any leftover mole sauce in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

• Adjust the amount of dried chilies according to your spice preference. Remove the seeds for a milder sauce.
• For a smoother sauce, blend the mole sauce in a blender or food processor before simmering.
• Serve the Oaxacan Baked Sweet Potatoes with a side of rice or a fresh salad for a complete meal.

Storage and Serving

• Leftover sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sweet potatoes in the oven or microwave before serving.
• Serve the Oaxacan Baked Sweet Potatoes as a side dish or as a vegetarian main course.