Camote Asado Recipe

Prepare and par-cook sweet potatoes

Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce each several times with a fork. Place on a baking sheet and roast 25–30 minutes until almost tender but not fully soft (they should still hold together for grilling). Let cool slightly.

Season and grill

Slice each par-cooked sweet potato lengthwise into 1/2–3/4-inch thick slabs. Brush both sides with 2 tbs olive oil and season with smoked paprika, 1/2 tsp cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Preheat a grill or grill pan to medium-high heat. Grill sweet potato slabs 3–4 minutes per side until nicely charred and fork-tender. Keep warm on a tray tented with foil.

In a small saucepan, combine drained and rinsed black beans, 1/4 cup vegetable broth (or water), 1 tsp minced garlic, 1/2 tsp ground cumin, 1 tbsp lime juice, 1/2 tsp salt, and 1/2 tsp minced chipotle if using. Warm over medium heat 3–4 minutes until beans are hot and garlic fragrant.

Transfer the bean mixture to a blender or use an immersion blender. Add 1 tsp olive oil and purée until mostly smooth but still a bit textured, adding an extra tablespoon of water or broth if too thick. Taste and adjust salt or lime. Keep warm or reheat briefly before assembly.

Heat 1 tbsp vegetable oil in a medium skillet over medium heat. Add 1/2 sliced yellow onion and cook 3–4 minutes until translucent. Add 1 minced garlic clove and 1 tsp minced chipotle; cook 30 seconds until aromatic.

Add 2 cups cooked shredded chicken, 1/2 cup tomato sauce, 1/4 tsp oregano, and 1/2 tsp salt. Stir to combine, reduce heat to low, and simmer 6–8 minutes until sauce thickens and flavors meld. Remove from heat and keep warm. Taste and adjust seasoning.

Preheat oven to 300°F (150°C) if using oven method, or use a wide skillet for stovetop braise. Season 1 lb pork shoulder pieces with 1 tsp salt, 1/2 tsp ground cumin, and 1/2 tsp dried oregano.

In an ovenproof Dutch oven or deep skillet, brown the pork pieces in a tablespoon of oil over medium-high heat, about 3–4 minutes per side until caramelized. Add 1/4 cup orange juice, 1 tbsp lime juice, and 1 minced garlic clove. Bring to a simmer, cover, and transfer to oven for 1.5–2 hours until pork is very tender and shreds easily. (If stovetop, reduce to low and braise covered 1.5–2 hours.)

Remove pork and shred with two forks. (Optional crisping) Heat 1 tsp vegetable oil in a skillet over medium-high, add shredded pork in a single layer and cook, stirring occasionally, until edges crisp, about 4–6 minutes. Keep warm.

Prepare guacamole: scoop flesh from 2 ripe avocados into a bowl. Add 1 tbsp lime juice, 2 tbsp diced red onion, 2 tbsp chopped cilantro, and 1/2 tsp salt. Mash to desired consistency and taste; adjust lime and salt. Keep chilled until assembly.

Have 1/2 cup crema fresca and 1/2 cup crumbled queso fresco ready to top the assembled camote. Cut lime wedges for serving.

For each serving (makes 4 servings total): place one grilled sweet potato slab on a plate. Spoon a generous layer (about 1/4 cup) of warm black bean purée onto each slab and spread slightly.

Top each camote with two portions: divide the tinga and carnitas so that each plate gets about 1/2 cup combined (approximately two small scoops: one portion tinga and one portion carnitas). Arrange 2 small scoops of tinga and 2 small scoops of carnitas per slab as described in the menu (adjust per plate if serving family-style).

Add about 2 tablespoons guacamole on top of the meats. Drizzle 1–2 tablespoons crema fresca over each. Sprinkle 2 tablespoons crumbled queso fresco across the top.

Finish with a pinch (about 1/8 tsp) flaky sea salt and 1 tsp fresh cilantro leaves. Serve immediately with lime wedges on the side.