|Topped with Monterey Jack cheese, jalapeno slice and sour cream|
Baked Sweet Potatoes with Chili
Adapted from SPROUTED KITCHEN
Yield: 6 servings
6 small organic sweet potatoes (I used 2 giant cut in half + 2 small)
2 tsp. EVOO
1 c. organic yellow onion, diced
3 cloves garlic, crushed
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
1/2 tsp. kosher salt
red pepper flakes, to taste
2 - 14.5 oz. cans fire-roasted, no salt added tomatoes
1 - 15 oz. can organic pinto beans, rinsed and drained
1 - 15 oz. can organic black beans, rinsed and drained
Thinly sliced jalapenos
Freshly grated Monterey Jack
Pre-heat oven to 400. Pierce the sweet potatoes with a fork and wrap loosely in foil. Bake for 45-60 minutes or until potatoes are soft.
While potatoes bake, saute onion and garlic in EVOO until onions are soft. Add spices and tomatoes. Cover and simmer for 20 minutes. Add beans and continue to simmer until potatoes are finished baking.
Split each baked sweet potato open and top with 3/4 c. chili. Add toppings as desired.
|Topped with sour cream, cilantro, and jalapeno slices|