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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 522.3
  • Total Fat: 32.3 g
  • Cholesterol: 80.0 mg
  • Sodium: 432.6 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 29.1 g

View full nutritional breakdown of Mole-Topped Sweet Potatoes calories by ingredient
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Mole-Topped Sweet Potatoes

Submitted by: BUDGETMOM
Mole-Topped Sweet Potatoes

Introduction

From Rachel Ray magazine From Rachel Ray magazine
Number of Servings: 6

Ingredients

    4 medium sweet potatoes, cut into wedges
    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 chile 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 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

Directions

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


Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user BUDGETMOM.






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