Baked Sweet Potatoes With Chili Beans

🥘 Ingredients

• San Marzano tomatoes
  1 jar
• avocado
  1
• chili powder
  1 Tbsp
• cilantro
• cumin
  1 tsp
• garlic
  2 cloves
• olive oil
  2 tsp
• paprika
  1/2 tsp
• pinto beans
  8 oz
• red onion
  1
• shredded cheese
• smoked salt
  1 tsp
• sour cream
• sweet potatoes
  4 small
• yellow onion
  1

🍳 Cookware

• foil
• pot

1. 1

   Preheat the oven to 400. Pierce holes in the sweet potatoes /yams, lightly wrap them in foil , and bake on the middle rack for about 45 to ⏱️ 55 minutes .

   sweet potatoes: 4 small
2. 2

   Put the pinto beans in a pot and completely cover with water, plus 2 extra inches. Bring to a gentle boil and cook for 45 to ⏱️ 60 minutes until the beans are cooked through.

   pinto beans: 8 oz
3. 3

   While the beans cook, thinly slice the yellow onion . Over medium heat, warm the olive oil in a heavy bottomed pot and cook the onions and garlic until softened. Add chili powder , cumin , paprika , smoked salt , and the jar of San Marzano tomatoes . If the tomatoes are crushed, great, if they are whole, just smush them to a puree. Bring to a simmer and reduce for about ⏱️ 20 minutes while the beans finish cooking.

   yellow onion: 1, olive oil: 2 tsp, garlic: 2 cloves, chili powder: 1 Tbsp, cumin: 1 tsp, paprika: 1/2 tsp, smoked salt: 1 tsp, San Marzano tomatoes: 1 jar
4. 4

   When the beans are cooked, drain and add them to the tomato mix, cook another ⏱️ 10 minutes for all the flavors to marry. Taste for salt and spices, add more if desired.
5. 5

   Split open the baked sweet potato/yams and create a little cavern down the middle. Fill the cavern with the chili beans and add toppings as desired. I like a bit of avocado , sour cream and cilantro . You could go with a bit of shredded cheese and minced red onion ... something tells me you've had chili before and know the drill.

   avocado: 1, sour cream, cilantro, shredded cheese, red onion: 1