Oaxacan Baked Sweet Potatoes Recipe

Recipe By Slurrp

Oaxacan Baked Sweet Potatoes are a delicious and flavorful twist on traditional baked sweet potatoes. These potatoes are topped with a rich and smoky Oaxacan mole sauce, which is made from a blend of dried chilies, spices, and chocolate. The sauce adds a depth of flavor and a touch of heat to the sweet and creamy potatoes. This dish is perfect as a side dish or a vegetarian main course.

4.9
30 Rating -
Rate
2hr 2minstotal
30minsPrep
1hr 30minsCook
2hr 2m.total
30m.Prep
1hr 30m.Cook
Oaxacan Baked Sweet Potatoes
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Ingredients for Oaxacan Baked Sweet Potatoes Recipe

  • 1 Medium Sweet Potatoes
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 Dried Ancho Chilies, Seeds And Stems Removed
  • 1/4 Dried Guajillo Chili, Seeds And Stems Removed
  • 1/4 teaspoon Ground Cumin
  • 0.13 teaspoon Ground Cinnamon
  • 0.06 teaspoon Ground Cloves
  • 1/2 cup Vegetable Broth
  • 1/4 can Diced Tomatoes
  • 1/2 ounce Dark Chocolate, Chopped
  • 1/2 tablespoon Peanut Butter
  • as needed Chopped Cilantro, For Garnish

Directions: 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.
Nutrition
value
631
calories per serving
47 g Fat15 g Protein35 g Carbs15 g FiberOther

Current Totals

  • Fat
    47g
  • Protein
    15g
  • Carbs
    35g
  • Fiber
    15g

MacroNutrients

  • Carbs
    35g
  • Protein
    15g
  • Fiber
    15g

Fats

  • Fat
    47g

Vitamins & Minerals

  • Calcium
    260mg
  • Iron
    6mg
  • Vitamin A
    1827mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    138mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    138mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    147mg
  • Manganese
    5mg
  • Phosphorus
    225mg
  • Selenium
    12mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp