Wednesday, October 5, 2011

Baked Sweet Potatoes with Chili Beans

Hi bloggies!  Hope you had a great Wednesday!  Mine's been busy.  I'd like to think if I can just get through all the stuff due this week, things will be better, but I can't really see a breather at the moment :/

I have a new recipe for you!  Todd and I thought this recipe was good, but we're going to tweak it for next time.  For instance, the original recipe doesn't call for red pepper, but I thought it'd taste good with it as we were eating, so I added it then.  Of course, next time I'll just season the whole pot ;)  Also, make sure to add some red onions and avocado - we didn't do that, and we thought it tasted like it was missing something.


Slightly adapted from Sprouted Kitchen

4 Small Yams/Sweet Potatoes
1 drained can of pinto beans

1 drained can of black beans
1 Yellow Onion
2 Cloves Garlic, minced
1 Tbsp. Chili Powder
1 tsp. Cumin
1/2 tsp. Paprika
1 tsp. Salt
28 oz. can crushed tomatoes
Bunches and bunches of shakes of crushed red pepper (optional)
Chopped Red Onion
Sour Cream or Whole Milk Greek Yogurt

1. Preheat the oven to 400. Pierce holes in the sweet potatoes/yams, lightly wrap them in foil, and bake on the middle rack for about 45-55 minutes (or just cook potatoes in microwave.  We put out potatoes in the oven for 45 min, but since they still weren't done, we nuked them in the microwave to finish).
2. Thinly slice the onion. Over medium heat in a heavy bottomed pot, cook the onions and garlic until softened. Add the spices and the jar of tomatoes. Bring to a simmer and reduce for about 20 minutes while the beans finish cooking.
When the beans are cooked, drain and add them to the tomato mix, cook another 10 minutes for all the flavors to marry. Taste for salt and spices, add more if desired.
3. Split open the baked sweet potato/yams and create a little cavern down the middle. Fill the cavern with the chili beans and add toppings as desired.

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