Black Bean Chili-Topped Sweet Potatoes (RECIPE)
Recipe Guru Camilla Saulsbury for GalTime.com
Makes 2 hearty, main-dish servings
2 medium sweet potatoes
1 15-ounce can black beans, rinsed
1-1/2 cups good quality, chunky bottled salsa (preferably chipotle)
1 tsp ground cumin
2 tablespoons plain Greek yogurt (or dairy-free sour cream, if vegan)
2 tablespoons chopped fresh cilantro
Optional: Additional toppings, e.g., crumbled cheese (queso fresco or goat cheese), fresh herbs
Prick sweet potatoes with a fork in several places.., Place in a baking dish and bake at 425F about 1 hour.) (Alternatively , microwave on High until tender all the way to the center, 12 to 15 minutes
Meanwhile, combine salsa, cumin & beans in a saucepan over medium heat (or medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes.
Cool potatoes 5 minutes, then slit each lengthwise, pressing open, then spoon the chili into the center of each. Top each with a dollop of the yogurt (or non-dairy sour cream) , a sprinkle of cilantro, and (optional) other toppings.