Shawn Campbell
Recipe and photo courtesy of Chef Johnny Curiel, Alma Fonda Fina, Denver
2 large sweet potatoes
Salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 tablespoons agave nectar
1 cup fennel & cumin requesón (recipe below)
4 tablespoons salsa macha (store-bought)
2 tablespoons salsa seca de semillas (recipe below)
2 tablespoons agave nectar
Roast sweet potatoes for about 30 minutes in a 325-degree F oven or until tender.
To serve: On a plate, spread spoonfuls of requesón. Slice the warm sweet potatoes in half and place cut-side up. Top with spoonfuls of salsa macha, sprinkle with salsa seca de semillas and drizzle with agave nectar.
Fennel & Cumin Requesón
4 cups whole-fat ricotta cheese
½ teaspoon cumin seeds, toasted and ground
2 tablespoons agave nectar
1 teaspoon fennel seeds, toasted and ground
2½ teaspoons salt
Combine all ingredients well.
Salsa Seca de Semillas
1 cup pepitas (pumpkin seeds), toasted and crushed
1 cup black sesame seeds
1 cup white sesame seeds
1 cup peanuts, toasted and crushed
1 teaspoon salt
½ teaspoon ground cumin
Combine ingredients well.
Note: Salsa macha is a traditional Mexican condiment made from dried chilies, oil, garlic and often nuts and seeds.