Time: 1 hr
1 head garlic, cut in half
8 small sweet potatoes
½ cup olive oil, plus more for grilling
1 cup sour cream
1 cup water
¼ cup tahini
4 tbsp lemon juice
3 tbsp Mole Coloradito Starter
½ tsp cumin
1 tsp salt
- Preheat your oven to 350 degrees. Place the garlic and sweet potatoes on a baking tray lined with enough foil to wrap everything together. Pour the olive oil over all the potatoes and garlic. Once all the vegetables are coated in oil, wrap and seal the sides of the foil tightly. Place the baking sheet in the oven on the highest rack. Let roast until both the potatoes and garlic are tender, 40-45 minutes. Once cooked, set the garlic aside and place the potatoes in the refrigerator to cool. Squeeze both halves of the garlic until all the roasted cloves come out, and set aside.
- In a food processor, add the garlic, sour cream, water, tahini, lemon juice, mole starter, cumin, and salt. Turn the food processor on until you have a smooth and creamy consistency, making sure to stop and scrape down the sides of the container as you go. Transfer the sauce to a smaller container and place in the refrigerator. (Tip: An immersion blender also works well for this step.)
- Once cool, gently smash down each sweet potato until flattened, about ½ inch thick. Set a grill pan, or grill, on medium-high heat. While the grill gets hot, drizzle the potatoes in oil and season generously with salt. Once the grill is hot, and just begins to smoke, place the potatoes on the grill till they become caramelized, flipping over halfway, about 2 minutes each side. Divide the sweet potatoes between plates and pour the sauce over all pieces before serving.
Note: Dressing can be used for other roasted or raw vegetables, and on meat.