Roasted Sweet Potatoes, Pecan Salsa Macha, Lime Yogurt Crema

Ingredients

Pecan Salsa Macha

• 1 cup avocado oil
• 25g dried chiles, ie. moritas, guajillo and/or ancho, stems removed
• 55g pecans (~1/2 cup)
• 3 garlic cloves, peeled
• 2 Tbsp sesame seeds
• 1 cup olive oil
• Salt, to taste (~1/2 tsp)

Roasted Sweet Potato

• 1000g Garnet sweet potatoes (about 2#)
• 1 Tbsp olive oil
• 1 tsp kosher salt

Lime Yogurt Crema

• 1 cup plain Greek yogurt
• 1/2 lime, zested and juiced
• 1 clove garlic, grated on a Microplane
• 2 tsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp onion powder
• 1/4 tsp Worcestershire sauce

Garnishes

• 6 Medjool dates, pitted
• Flaky sea salt, to taste
• Olive oil, to drizzle
• 1/4 bunch fresh cilantro sprigs

Instructions

1. Prep Salsa Macha (10 min)
1. Cook & Cool: Add avocado oil to a pot over medium low heat. When hot, add pecans, chiles, garlic and sesame seeds. Stir until nuts start to turn brown, about 5 minutes. Turn off heat and let cool.
2. Grind & Season: When mixture has cooled completely, transfer to a blender and run for about 1 minute, until ingredients are semi ground. Add olive oil and salt to taste.
3. Store: This salsa keeps well refrigerated for a year, and is great to keep on hand at all times!

2. Roast Sweet Potatoes (45 min)
1. Preheat the oven to 425 F.
2. Arrange the sweet potatoes on a baking sheet, and coat their skins evenly with olive oil and salt. Prick them a couple times with a fork to play it safe and keep them from exploding.
3. Roast until tender and natural caramel is oozing from the potatoes, about 45 minutes.
4. Remove from oven and let cool completely before slicing.

3. Mix the Lime Yogurt Crema (5 min)
1. In a small bowl, combine yogurt, lime zest and juice, grated garlic, olive oil, salt, onion powder, and Worcestershire sauce. Mix together until homogenous.

4. Bring it all together! (15 min)
1. Broil Sweet Potatoes and Dates: Set broiler to high heat. Cut sweet potatoes into rounds and lay across a baking sheet in a single layer along with the medjool dates. Drizzle with olive oil and flaky salt. Broil until sweet potatoes and dates are warmed all the way through and the edges begin to char.
2. To Plate: Transfer sweet potatoes and dates to a platter. Drizzle with 2-3 Tablespoons of salsa macha, then top with hearty dollops of lime yogurt crema and sprigs of fresh cilantro, making sure you get some on every slice of sweet potato.