Stuffed Sweet Potatoes

All I could think while I was eating these stuff sweet potatoes was "holy cow, I just made my own chili beans - they actually taste good".  Since I'm just cooking for two, I decreased some of the ingredients so we wouldn't have a ton of left overs.

Ingredients

• 3 Small Yams/Sweet Potatoes
• 1 1/2 cup Pinto-type Beans
• 2 tsp. Olive Oil
• 1 Yellow Onion
• 2 Cloves Garlic, chopped
• 1 Tbsp. Chili Powder (I only used a tsp)
• 1 Tsp. Cumin
• 1/2 Tsp. Paprika
• 1 Tsp. Smoked Salt
• 20 oz. Crushed Tomatoes

Garnish

• Cilantro
• Chopped Red Onion
• Avocado
• Sour Cream or Yogurt

Directions

• 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.
• Put the beans in a pot and completely cover with water, plus 2 extra inches. Bring to a gentle boil and cook for 45-60 minutes until the beans are cooked through.
• While the beans cook, thinly slice the onion. Over medium heat, warm the olive oil in a heavy bottomed pot and cook the onions and garlic until softened. Add the spices and the jar of tomatoes. If the tomatoes are whole, just smash them to a puree. 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.
• Split open the baked sweet potato/yams and create a little cavern down the middle by removing some of the filling. Fill the cavern with the chili beans and add toppings as desired. I like a bit of avocado, sour cream and cilantro. You could go with a bit of shredded cheese and minced red onion... something tells me you've had chili before and know the drill

 

adapted from sprouted kitchen