Southwest Sweet Potato

Ingredients:

3 large orange sweet potatoes

1 Tbsp olive oil

1 large white onion, chopped

5 garlic cloves, crushed

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp chili powder

14 oz canned chopped tomatoes

1 cup vegetable stock

1 large zucchini, cut into squares

1 large green pepper, cubed

11 oz canned corn kernels

28 oz canned red kidney beans

3 Tbsp chopped cilantro

sour cream and shredded cheddar cheese to serve

Directions:

1. Preheat oven to 415 degrees Fahrenheit.

2. Rinse sweet potatoes and poke with holes. Place on cookie sheet and bake until soft (1 to 1.5 hours).

3. Heat oil in large pan and cook onion over medium heat for 5 minutes, or until soft.

4. Add garlic and spices and stir for 1 minute.

5. Add tomato and vegetable stock and stir well.

6. Add vegetables and beans.

7. Bring to a boil, then reduce heat, cover, and let simmer for 10-15 minutes or until slightly thickened.

8. Stir in cilantro just before serving.

9. To serve, cut sweet potatoes in half lengthwise. Spoon mixture over top, add spoonful of sour cream and sprinkle with cheese.

This recipe has caught my eye on a few different occasions, but we always ultimately decided to make something else. This time we went for it, and WOW! I loved this. I wish there had been leftovers for me to eat tonight, this was so incredibly yummy. The sweet potatoes were cooked just right, they were so tender and wonderful, and the spice level was just right, it was just a small amount of kick, not lighting your tongue on fire. I will definitely be making this one again.