Sweet Potato Mexican Mole

Sweet Potato Mexican Mole

  • Vegetarian
You're going to love this spicy South American stew, especially if you love chilli con carne!
  • 50 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  • 2 tsp Knorr Chilli & Smoked Paprika Seasoning
  • 1 tinned black beans drained
  • 1 tinned chopped tomatoes
  • 4 sweet potatoes
  • 1 tinned sweetcorn drained
  • 1 red pepper finely diced
  • 1 small onion diced
  • 4 garlic cloves sliced
  • 2 tbsp peanut butter
  • 1 tbsp cocoa powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 cup of water
  • 3 tbsp olive oil


  • 1 small red onion diced
  • 1 avocado diced
  • coriander chopped

  1. Pre-heat the oven at 180°C.

  2. Rub the sweet potatoes with oil and bake for 20-25 minutes until just soft.

  3. Heat the remining oil in a pan and cook the onions and garlic for 5 minutes. Add the spices and season with Knorr Chilli & Smoked Paprika Seasoning and cook for 1 minute. Pour in the tomatoes and water, then simmer for 20 minutes. Stir in the peanut butter and cocoa (optional) then blend until smooth.

  4. Pour half the sauce into a second pan and stir occasionally to keep warm.

  5. With the other half of the sauce create the chilli by adding the sweetcorn and black beans then gently simmer for 5 minutes.​

  6. Pour the sauce into the serving dish then place the baked sweet potatoes amongst the sauce and cut down the middle.

  7. Spoon the chilli on top and garnish with chopped red onion, avocado and coriander.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 478.14 kcal
Protein (g) 14.42 g
Sugar (g) 13.78 g
Fat (g) 22.13 g
Fibre (g) 18.41 g
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