Roasted Sweet Potatoes with Black Bean Chili
Adapted from Fast & Fresh Vegetarian by Marie Simmons
4 small sweet potatoes or yams, scrubbed and cut in half lengthwise
2 tablespoons extra virgin olive oil, separated
½ small onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
2 15 oz cans black beans, rinsed and drained
1 14.5 ounce can diced tomatoes
1 chipotle chili in adobo, chopped (more or less to taste)
1 teaspoon kosher salt
Plain Greek yogurt
Juice from one lime
2 tablespoons chopped cilantro
1 avocado, sliced
Heat a large baking sheet by placing it in the oven and preheating the oven to 450°F for 10 minutes. Brush cut sides of sweet potatoes with one tablespoon of the olive oil. Remove the hot pan from the oven, and place the sweet potatoes cut side down on the baking sheet. Roast for 15 minutes. Turn the potatoes with a spatula and continue to bake for another 10 minutes or until the potatoes are tender when pierced with the tip of a knife.
While the potatoes are roasting, heat the remaining tablespoon of olive and the onion in a large Dutch oven or skillet. Cook the onion on medium-low heat until tender and golden, about 8 minutes. Add the garlic and cook for one minute, and add the chili powder and cumin to bloom for about 20 seconds.
Add the black beans, tomatoes, ½ cup water, chipotle chili and salt and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
Mix yogurt, lime juice and cilantro in a small bowl.
Assemble the potatoes by scraping the flesh of the potato with a fork and topping the potato with the chili and the yogurt mixture. Add the sliced avocado and serve.