Pipian, Spanish for “hulled pumpkin seed,” is a traditional Mexican sauce that’s similar to mole. Here, the sauce relies on avocado for its creamy texture and full flavor. Enjoy Grilled Sweet Potatoes with Avocado Pipian!
Grilled Sweet Potatoes with Avocado Papian
Grilled Sweet Potatoes with Avocado Pipian
Recipe Type: Vegetables
- 1¾ pounds dark-fleshed yams (about 4 long, thin yams)
- 1 poblano chile
- 1 small avocado, pitted, peeled, and diced
- ½ cup coarsely chopped fresh cilantro leaves
- ½ cup raw pepitas
- 1 scallion, trimmed and coarsely chopped
- 2 tablespoons fresh lime juice
- 1 garlic clove
- ½ teaspoon sea salt
- Extra-virgin olive oil, for brushing
- Ground cumin, for sprinkling
- Sea salt and freshly ground black pepper
- 4 cups baby spinach or kale leaves
- ¼ cup raw pepitas, lightly toasted for garnish
- ½ cup fresh pomegranate seeds, for garnish
- Bring a large pot of salted water to a rapid boil. Cook the yams until almost tender when pierced with a thin, sharp knife, about 15 minutes. Drain in a colander and let cool completely.
- Meanwhile, make the Pipian: Char the poblano over a gas flame or under the broiler, turning it frequently until blackened and charred on all sides. Transfer to a small bowl, cover with a towel, and allow the chile to steam until cool enough to handle, about 30 minutes. Peel, seed, and stem the chile.
- In the blender, combine the roasted poblano, avocado, cilantro, pepitas, scallion, lime juice, garlic, and salt. Add ½ cup water and puree. With the blender running, gradually add water by tablespoonfuls, up to ¼ cup more, to make a thick sauce. (The yams and sauce can be prepared up to 2 days ahead; cover separately and refrigerate.)
- Preheat an outdoor grill to medium heat. Cut each yam into quarters lengthwise. Brush the yams with olive oil and sprinkle with the cumin and salt and pepper to taste. Grill the yams until browned and tender, turning occasionally, about 10 minutes.
- Place 1 grilled yam on each plate and sprinkle with the baby spinach. Spoon the sauce over the yams. Sprinkle with the toasted pepitas and pomegranate seeds and serve.
Calories: 475 Fat: 25 g Carbohydrates: 52 g Sodium: 342 mg Fiber: 12 g Cholesterol: 0 mg