Chili Topped Baked Sweet Potatoes [guest post]

I'm Holly and I blog over at Back Home Again, mainly about my family's adventures and our attempts to live a more sustainable life. I was so excited when Bekah told me that I was going to be one of her featured blogs again this month as she's one of my favorite bloggers.

I love to cook and experiment with new recipes and I had the perfect one for guest post on re•solve. This is from my Vegetarian cookbook with a few modifications. So, without further adieu...

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3 sweet potatoes
1 tbs olive oil
1 onion, chopped
3 cloves garlic, crushed
2 tsp cumin
1 tsp ground coriander
1/2 tsp chili powder
13 oz can diced tomatoes
1 c vegetable stock
1 green pepper, diced
10 oz can corn kernels
2 13 oz cans kidney beans
1 tbs cilantro
sour cream and cheddar as toppings
I added some kale because I had it on hand and wanted to use it up
  •  Rinse sweet potatoes and pierce with a knife. Place on a baking sheet and bake until soft, about 30-45 minutes. I followed my cookbooks time of 1-1.5 hours and discovered that you can make sweet potatoes explode in the oven...
  • Heat oil in saucepan and cook onion until soft and golden. Add garlic and spices and stir.
  • Add tomato, stock, vegetables and beans. Bring to a boil, then reduce heat a simmer partially covered for about 20 minutes. Uncover and cook until liquid has reduced.
  • Slice sweet potatoes in half lengthwise. Top with vegetable mixture, cheddar and sour cream.
I'm not that big of a sweet potato fan and I love this recipe. I has definitely made its way into our monthly rotation. I hope you all enjoy it too!

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3 comments

  1. I love baked sweet potatoes, but I have never thought to top them with vegetables. I normally top my baked white potatoes with vegetables, but this is new to me. I'll definitely have to try it out. Thanks for sharing!

    ReplyDelete
  2. Thanks for letting me guest post Bekah!

    ReplyDelete

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