YAKIMOLE

INGREDIENTS

3 garnet yams

1 large red onion, roughly chopped      

3 garlic cloves, rough chopped

2 serrano chilis, seeded

1 jalapeno (not seeded)

1/2 cup extra-virgin olive oil

1/2 cup safflower oil

Zest of 1 lime

2 tsp. fresh lime juice (1 lime)

1/4 tsp. chili powder

1/4 tsp. freshly ground black pepper

3 tsp. Kosher salt

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PREPARATION

1. Preheat the oven to 350°F.

2. Bake the yams on a rimmed baking sheet for 45 minutes to 1 hour, until they are easily pierced with a fork. Remove from the oven and set aside to cool.

3. While the yams are baking, in a food processor, combine the onion, garlic, serrano chilis, oils, lime zest and juice, chili powder, black pepper, and salt. Pulse for 30 seconds, scrape the sides of the container with a rubber spatula, then pulse for another 30 seconds.  

4. When the yams have cooled, cut the charred ends off the yams, then cut each one into thick pieces (1 to 2 inches thick). Do not remove the skin.

5. Add the yams to the food processor and pulse to make a chunky yet smooth mixture (like guacamole), being careful to not over blend.

Place in the refrigerator for 1 hour before serving.