Mole Topped Sweet Potatoes
2016-05-01 14:33:19
Yields 4
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Ingredients
- 4 medium sweet potatoes, cut into wedges
- 1 1/2 cups chicken stock
- 1/4 cup peanut butter
- 1 1/2 pounds ground turkey
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons coriander
- 1 1/2 teaspoons paprika
- 1/2 teaspoon allspice
- 2 tablespoons golden raisins, chopped
- 1 tablespoon unsweetened cocoa powder
- pinch of cinnamon
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes (14.5 ounces)
- crumbled Queso fresco for topping
Instructions
- Preheat the oven to 450 degrees. On a baking sheet, toss the sweet potatoes with a drizzle of olive oil, salt, and peppers. Roast, turning once, for 30 minutes or until tender.
- While the potatoes are cooking, in a medium pan over low heat at the chicken stock and peanut butter. In a separate large pan over medium-high heat, add the turkey meat, chili powder, cumin, coriander, paprika, allspice, salt and peppers. Cook until browned, 10 minutes. Add in the raisins, cocoa powder and cinnamon. Add the onion and garlic and cover, cooking until soft, 7 minutes. Add in the chicken stock and peanut butter mixture and tomatoes. Simmer all together until cooked through, 5 minutes. Spoon the chili over the sweet potatoes and top with the queso fresco.
Adapted from Rachel Ray
Adapted from Rachel Ray
SALT & PREPPY https://www.saltandpreppy.com/
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