Weekend Recipe: Sweetpotato Wedges with Turkey Mole

January 4, 2013 |Sweet Bites

The month’s issue of Everyday with Rachael Ray showcases sweetpotatoes in a a few fun ways, my favorite being this brilliant combination of mole served over roasted sweetpotato wedges! The recipe calls for ground beef or turkey sauteed in a myriad of spices like chili, coriander, allspice, cocoa and cinnamon! A sauce of chicken stock, almond butter (or peanut) and diced tomatoes is added at the end for a 5-minute simmer. Mmm, can’t wait to make this!

Mole-Topped Sweetpotatoes

Everyday with Rachael Ray

  • 4 medium sweetpotatoes, cut into wedges
  • 1-1/2 cups chicken stock
  • 1/4 cup almond or peanut butter
  • 1-1/2 pounds ground 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 teaspoons allspice
  • 2 tablespoons chopped golden raisins
  • 1 tablespoon unsweetened cocoa powder
  • A pinch of ground cinnamon
  • 1 onion, chopped
  • 3-4 cloves garlic, finely chopped
  • 1 can (14.5 ounces) diced tomatoes with green chiles
  • 2 tablespoons toasted sesame seeds
  1. Preheat oven to 450°F. On a rimmed baking sheet, toss sweetpotatoes with olive oil and season with salt and pepper. Roast in oven, turning once, for 20 minutes.
  2. Meanwhile, in a medium sauce pan, combine stock and nut butter. Keep warm over low heat.
  3. In large skillet, heat a drizzle of olive oil over medium-high heat. Add the meat; cook and stir adding 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 heat to medium and cook until softened, about 7 minutes. Stir in the nut butter-stock mixture and the tomatoes; simmer for 5 minutes. Stir in sesame seeds. 
  4. Spoon the meat over the sweetpotatoes and top with queso fresco if desired.