Sweet Potato Mole

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  • 4 guajillo chilies, wiped clean & seeded
  • 4 cascabel chilies, wiped clean & seeded
  • 2 ancho chilies, wiped clean & seeded
  • 2 mulato chilies, wiped clean & seeded
  • 1 whole clove
  • 3 allspice berries
  • 1 star anise
  • 1 2” cinnamon stick
  • 2 tablespoons benne seeds
  • 3 tablespoons roasted peanuts
  • 3 tablespoons pecans
  • 2 oregano sprigs
  • 2 rosemary sprigs
  • 4 plum tomatoes
  • 1 1” ginger, peeled and sliced
  • 6 garlic cloves
  • 1lb sweet potato, peeled and large diced
  • 1 large sweet onion
  • 4 tablespoons canola oil
  • 3 tablespoons kosher salt
  • 3 tablespoons bittersweet chocolate
  • 2 dried figs
  • 1 tablespoon honey
  • 2 cups chicken stock


Chef: Brandon Carter


1301 May River Rd, Bluffton, SC 29910, USA

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Heat a cast iron pan over medium heat. Dry toast each chili for about 4-5 seconds on each side, they should turn a deep red. Put them in a medium size bowl as you finish. Toast all of the spices until they start to become fragrant. Add them to the bowl. Toast the benne seeds, peanuts, and pecans until they start to turn light brown and become aromatic. Add them to the bowl. Toast the rosemary and oregano until they just start to burn. Remove the leaves from the stem and put them in the bowl, discard the stems. Turn your broiler to high, toss the tomatoes, ginger, garlic, onion, and sweet potatoes with the oil and salt. Spread out on a baking sheet and char under the broiler. Combine the contents of the bowl, baking sheet and all remaining ingredients in a medium size pot and simmer, stirring frequently, for about 20 or until sweet potatoes are fully cooked. Transfer the contents of your pot to a blender and process until it’s smooth. Adjust seasoning to taste and consistency with stock.

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