Camote Asado

• In a dry skillet over medium heat, toast the pepitas, white sesame seeds, black sesame seeds, and peanuts until fragrant and lightly golden.
• Transfer to a bowl and mix with the ground cumin and popcorn salt.
• Set aside.

• Combine the morita chiles, piquín chiles, peanuts, sesame seeds, garlic, olive oil, and grapeseed oil in a small saucepan.
• Bring to a gentle simmer over medium-low heat and cook until the chiles rise to the surface and the garlic turns lightly golden.
• Do not overcook.
• Remove from the heat immediately.
• Strain the oil from the solids and allow the solids to cool completely at room temperature to prevent condensation.
• Transfer the cooled solids to a food processor and pulse until chunky.
• Stir in the agave nectar, piloncillo, sesame oil, apple cider vinegar, and kosher salt.
• Adjust seasoning as needed.
• Set aside.

• In a mixing bowl, combine the ricotta, fennel, cumin, agave nectar, and kosher salt.
• Mix until smooth and evenly seasoned.
• Refrigerate until ready to use.

• Preheat the oven to 400°F.
• Rub the sweet potatoes with olive oil, agave nectar, kosher salt, and black pepper.
• Roast for about 30 minutes, or until completely tender.
• Remove from the oven and slice each sweet potato in half lengthwise.

• Spread the requesón in an even layer across a serving plate.
• Arrange the halved sweet potatoes on top.
• Spoon the broken salsa macha over the camote, then sprinkle with the salsa seca de semillas.
• Finish with Maldon salt and a light drizzle of agave nectar.
• Serve immediately. 

Pro tip: use a spoon to scoop up the requesón from the bottom of the plate with each bite.