Baked Sweet Potatoes & My Favorite Chili Fixings

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Sometimes there is nothing really  innovative or special about the every day things we eat, and yet still we eat them, because they are practical, easy, and tasty.  Curry, and vegetables over coconut rice, sweet potato tacos, chili and cornbread, or my favorite go-to salad with homemade naan are the meals we eat most often, and now this baked sweet potato with chili fixings just joined the collection of go-to winter meals.  I decided to share this recipe, which doesn’t really feel like a recipe at all, because simplicity is attractive, and is something most everyone I know desires and craves, especially come dinner time.

If given the opportunity, I could, and would spend uncomfortable amounts of money on food.  Some women have retail therapy, I have grocery therapy.  It’s my thing.  I’ve accepted it, but I’ve also grown a new enthusiasm to save up before baby #2 is born.  So, it’s my mission to reinvent beans, and rice, potatoes, and eggs.  I’m confident, and committed until I make my way to the cheese section.  I can’t walk near it without being lured in, and tempted by all the lovely varieties, hence why I caved and bought my favorite sharp cheddar.  It’s a deal breaker on this potato though, and since my dairy intolerance is slim to none while I am pregnant, I’ve decided to just indulge.

Cheese,

I love you.

Baked Sweet Potatoes & Chili Fixings

Serves 4

4 medium sweet potatoes

1, 15 oz. can of black beans

1, 15 oz. can of fire roasted diced tomatoes

2 cloves of garlic, minced

2 tsp. chili powder

1/2 tsp. sea salt

3 tbsp. chopped cilantro

1 red onion, thinly sliced

1 tbsp. olive oil

1 avocado

2 cups sharp cheddar cheese, shredded

4 green onions, thinly sliced

Sour cream or plain yogurt to taste

Wrap sweet potatoes in foil and bake at 375 for 40-45 minutes, or until tender.  About 20 minutes before you want to eat, combine black beans, diced tomatoes, chili powder, salt, and cilantro in a small saucepan.  Bring to a boil and reduce heat to low.  In another pan, saute red onions in olive oil, on medium heat, until translucent and tender, (about 6-8 minutes.)  Grate cheese, cut avocado, and set aside.

When potatoes are baked, remove from oven and slice down the middle, lengthwise.  If you desire, spread a tbsp. of butter on each.  Build your potato starting with the red onions, black beans/tomatoes, cheese, avocado, sour cream/yogurt, and green onions.

4 comments

  1. Whoa to the whoa, lady. These look unbelievable! I want to eat one for lunch right now. And… I have 8 sweet potatoes downstairs just waiting for Thanksgiving. I might have to set one aside for this very thing. Thanks for the amazing recipe. Do you mind if I “pin” it? I will give you full credit, of course!

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