From Edible New Mexico
Red and green chile sauce are as ubiquitous as air in New Mexico. This thick, mole-type sauce is an easy way to spice up many dishes. The sweet potato serves to both thicken and sweeten the sauce, creating a heartier chile than the more traditional red chile sauces often found in New Mexico. Top with feta or cotija cheese. Serve with sweet potato fries, roasted chicken, or beans and rice. This sauce can be stored in the refrigerator for 7-10 days.
This recipe is part of Recipes for Home, a cookbook from Edible Communities released last year. A celebration of local food and flavors, it features over 80 recipes from Edible titles across the United States and Canada, along with podcasts, illustrations, and videos. Available for digital download and gifting for just $20 at EdibleCommunities.com/Edible-Cookbook.
1. To prepare fries, preheat oven to 450F. Cut sweet potato into 3 to 4-inch strips. Toss in oil and place on large baking sheet. Bake 25 minutes.
2. Take sweet potatoes out of oven, add balsamic vinegar and salt; stir. Turn oven to broil and broil 5 minutes. Makes two servings.
3. To prepare red chile sauce, cut sweet potato into 2-inch chunks and place in pot with onions and broth over high heat. Bring to a boil; simmer 45 minutes until potatoes are soft and easily pierced with a fork. As broth cooks, remove stems and seeds from chile pods. Soak chiles in warm water. Set aside.
4. Place a non-oiled, cast-iron skillet over high heat. Turn on stove vent. Toast pecans in skillet, turning periodically, until they start to blacken, about 2 minutes. Add cloves, cinnamon, pumpkin seeds, and fresh turmeric (wait, if using dried turmeric) and continue toasting until pumpkin seeds begin to darken, about 30 seconds. Add thyme and oregano (and dried turmeric, if using) and continue toasting about 15 seconds. Remove from heat. Place toasted ingredients in food processor.
5. Return skillet to high heat. Toss in soaked chiles, toasting each side about 30 seconds. Move chiles to food processor and add garlic and remaining spices. Chop all in food processor until a paste forms. Add sweet potato and onion mixture and blend. Salt and pepper to taste. Serve topped with feta or cotija cheese and with sweet potato fries.
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