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Françoise and I made this subtle and satisfying recipe from Sarah Britton's My New Roots blog a couple of weeks ago and we made it again tonight. It is the red blanket sauce, which is a tangy mole with complex flavours, that makes it special. Because I made the sauce last weekend, it was an easy weekday dinner. We had quite a bit of leftover sauce and probably could have halved the quantity. However, it is tasty and could be used for something else (or be given to a friend). For the optional toppings we used avocado, cilantro, lime wedges, and goat's cheese. Here is the link to the recipe, which is also provided below.
19 January 2016
Recipe
Serves 4
Sweet potatoes
Ingredients
4 medium-large sweet potatoes (organic, if possible)
1 ½ cups black beans (equivalent to 1 can)
1 ripe avocado
Optional toppings:
cilantro
green onion
sprouts
lime wedges
crumbled goat’s cheese
crushed chili flakes
Directions
Preheat oven to 400°F/200°C. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato. You will know it’s done when a knife can easily pierce the skin and the center is soft.
Remove sweet potatoes from oven and slice each one down the center, almost through to the bottom. Open up to reveal its orange flesh.
Stuff the sweet potato with black beans and top it with avocado, and any other herbs, sprouts or veggies you like. Pour Red Blanket Sauce over the top. Serve and enjoy.
Red Blanket Sauce
Makes 2 cups
Ingredients
knob of coconut oil or ghee
1 medium onion / 150g
3 cloves garlic
1 can whole, organic tomatoes (we used a large 28 fl oz / 796 mL can)
1 tsp. ground cumin
½ tsp. ground cinnamon
½ tsp. dried thyme
¼ tsp. ground chipotle
pinch of cayenne, if desired
1-3 dates depending on size and your taste (we used 2 dates)
2 Tbsp. raw cacao powder
1 Tbsp. nut butter or tahini
4 Tbsp. water, divided
1½ Tbsp. lime juice
Directions
In a medium saucepan over medium heat, melt oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can.
Pour canned tomatoes into the pot and cook for 5 minutes. Season to taste.
Carefully transfer the tomato mixture to a blender. Add pitted dates, cacao powder, nut butter, lime juice and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste.
Serve. Store leftovers in the fridge for up to one week.
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