Thursday, February 7, 2008

Sweet Potatoes Topped With Spicy Black Bean Chili



Sweet potatoes. You look at them at the store and there are fat ones, long skinny ones and ones fat in the middle with tapered ends. All sizes. And not really pretty if you think about it. Morning glories are relatives of the sweet potato. They got all the looks. And they don’t last long. But packed in the morning glory’s not so pretty relative is a sweet surprise.

There are so many wonderful ways to cook a sweet potato. You can bake it and spice up the center with a grating of fresh ginger and a pat of butter. You can slice them to make home fries and bake in the oven for a hamburger's new best friend. And those yummy dishes that tend to highlight the "sweet" in sweet potato. Sweet potato pie and sweet potato flan even sweet potato pancakes. I love these for breakfast. A lot of goodness comes out of these babies.

One of my favorite ways to serve them is with a smoky spicy black bean chili with zucchini and yellow squash topped with Greek yogurt or sour cream, chunky avocado pieces, a squeeze of fresh lime and chopped fresh cilantro. Pile this on top of a fresh out of the oven baked sweet potato.

Sweet Potatoes Topped With Spicy Black Bean Chili
Adapted from Lighter Quicker Better

2 large sweet potatoes, pick ones that taper on the end with smooth skin, pierce in several places and back for 45 minutes at 400 degrees
Couple of swirls extra virgin olive oil
1 medium sweet yellow onion, chopped
1 cup diced green pepper
1 cup diced red pepper
1 cup diced zucchini
1 cup diced yellow squash
4 fat cloves garlic, peeled and chopped
1 cup diced carrots
1 tbsp chili powder
1 tbsp cumin
1 -½ tsp ground chipotle pepper
1-½ tsp smoked sweet paprika
1 tsp Mexican oregano
1 tsp epazote
1 14 ounce can fire roasted diced tomatoes and their juices
½ cup red wine
½ cup water
1 14 ounce can black beans, rinsed and drained
1 half avocado, peeled and cut in large dice
Coarse salt and freshly ground black pepper
Lime wedges
Greek yogurt or sour cream
Fresh chopped cilantro

While sweet potatoes are baking, heat olive oil in large nonstick skillet over medium heat. Add onion, bell peppers and carrot and cook til golden about 20 minutes. Add the garlic and cook and for about five minutes. Add all the seasonings, tomatoes, water, red wine, beans and heat to simmer. Cover and cook about 20 minutes, stir occasionally.

Add zucchini and yellow squash and cook about 10 minutes before serving.
Split the sweet potatoes and mash the pulp. Then spoon chili into the center and tope with yogurt, sour cream, squeeze of lime and chopped cilantro.
Serves two and gives you lots of leftovers.

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2 comments:

katiebdot said...

sweet potatoes! my favorite!! i'm coming over right now...

cook eat FRET said...

absolutly fantastic
i love this
just perfect!!!

i'm on a bean kick
just you wait!