Baked Sweet Potato with Spicy Beans

When you think of sweet potatoes, traditionally you think mashed, but here's a less traditional way to prepare them.  And for the record, the "spicy" in Spicy Beans is really subjective with this recipe and the level of hot can be adjusted to suit your taste.

Baked Sweet Potato with Spicy Beans

2-3 sweet potatoes
1 tbsp olive oil
1/2 large onion, chopped
2 tsp garlic, minced
2 tsp ground cumin
1 tsp coriander seeds, crushed (or 1 tsp ground coriander)
1/2 tsp chili powder
1 (14 oz) can stewed or diced tomatoes, mooshed a bit
1 cup veggie broth
2 small zucchinis, chopped
8 oz frozen kernel corn
1 jalapeno, minced (optional)
1 can light red kidney beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
sour cream
cheddar cheese, shredded

Rinse the sweet potatoes then pierce with a small knife and put on a baking tray.  Bake at 425 degrees for 1 hr 15 mins, or until fork tender.

before &

after

In a large skillet, heat oil and cook onion over medium-high heat for 4-5 minutes.  Add in the garlic and spices and continue to cook for about a minute.

Add in the veggie broth, tomatoes, and veggies.  Bring the mixture to a boil then reduce head and simmer, partially covered, over low for 20 minutes.

Uncover and increase the heat to medium-high, cook for another 10-15 minutes until the liquid is reduced and mixture thickens up.

Cut the sweet potatoes in half lengthwise and spoon the mixture on top.  Serve with shredded cheese and a dollop or so of sour cream.

NOTES

You can use 2 cans of the same type of kidney bean, I did one of each to add some variety to the color.

If you prefer to de-vegetarianize the dish, you can add in some cooked chicken breasts, cooked ground beef or ground turkey.

To add a little more heat, option in the jalapeno or up the chili powder to 1 tsp.