What To Do
Make mojo verde: In a small saucepan combine 1 cup water with 2 tablespoons salt and 1 clove peeled garlic. Simmer 2 minutes. Drain and place garlic and 2 tablespoons salty water in blender. Add 4 cups cilantro leaves and stems, roughly cut; 1 small tomatillo, peeled and rinsed; 1⁄2 tablespoon cumin and 1 teaspoon sugar and blend until smooth. Add 1 tablespoon Sherry vinegar. While motor is running, add 1 cup extra-virgin olive oil in a thin stream. Scrape sauce into to a bowl and whisk in 1⁄2 tablespoon oregano and 1⁄4 teaspoon crushed red pepper. Add salt and vinegar to taste. Set aside. // Preheat oven to 425 degrees. Place 4 cups kosher salt in a large bowl. Add water to salt, 1⁄4 cup at a time, until it is the texture of damp sand. (You will use approximately 1 cup of water; it should not pool outside the salt.) // In an oven-proof dish just large enough to accommodate 8 small, equal-size sweet potatoes, scrubbed but not peeled, scatter a 1⁄4-inch layer of damp salt. Arrange potatoes atop salt layer, leaving even spaces between them. Pack remaining salt around and on top of potatoes. Cover with foil and bake until tender, 35 minutes. Remove from oven and set aside to cool for 15 minutes. // When potatoes are cool enough to handle, dust them off and discard salt. Cut potatoes in 1-inch slices and smash each lightly to form thick discs. (Potatoes can be prepared ahead up to this point.) // Heat 2 tablespoons extra-virgin olive oil in a nonstick pan over medium-high heat. Add smashed sweet potatoes and brown on both sides, about 6 minutes. To serve, drizzle potatoes with mojo verde and serve remaining sauce on the side in a small bowl.
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