This was the perfect, simple fall dish! It's hard to believe I used to dislike sweet potatoes so much because I can't get enough of them now! The sweetness of the potato went really nicely with the spice of the chili. It was a great combo! Randy scarfed 3 of these down before I was even done with my first! So I think they were a hit ;)
Roasted Sweet Potatoes with Black Bean Chili
4 small sweet potatoes, washed and cut in half lengthwise
2 tbsp olive oil, divided
1 small yellow onion, diced
2 garlic cloves, minced
2 tsp. chili powder
1 tsp. cumin
Salt and black pepper to taste
15 oz. can black beans, drained and lightly rinsed
10 oz. can diced tomatoes with green chilies
1/4 c. water
Shredded cheese and sour cream (optional as garnish)
Heat oven to 450 degrees. Brush the cut sides of the potatoes with 1 tablespoon of the olive oil and place cut-side-down on a baking sheet. Bake for 15 minutes, flip over and bake an additional 10 minutes or until potatoes are easily pierced with a fork.
Meanwhile, while the potatoes are roasting, heat the remaining tablespoon of oil in a medium/large dutch oven or sauce pan. Add the onion and saute for about 8 minutes, until tender. Add the garlic and saute an additional 2-3 minutes. Season with chili powder, cumin, salt and pepper. Stir well to combine. Next, add the beans, tomatoes and water and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
To assemble, place the potatoes on a serving dish or on plates cut side up and top evenly with chili. Garnish with shredded cheese and sour cream if desired. Makes 4 servings.
Recipe adapted from here