Baked sweet potatoes with chili beans

Everybody likes a good ol' baked potato. Garnish it how you will; you love it. Warm, comforting, but let's face it - not the healthiest. Sprouted Kitchen just happens to have a spin-off version that just might be better than the original. You be the judge. I'm already hooked.

Baked sweet potatoes with chili beans

As adapted from The Sprouted Kitchen.

Serves 4.

Ingredients:

4-6 small sweet potatoes
1 15-oz. can of pinto beans, drained and rinsed
1 15-oz. can of black beans, drained and rinsed
2 teaspoons extra-virgin olive oil
1 yellow onion, thinly sliced
2 garlic cloves, chopped
1 heaping tablespoon chili powder
1 heaping teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1 teaspoon kosher salt
1 28-oz. can San Marzano tomatoes (whole or crushed)

Toppings/garnishes:

Plain greek yogurt
Fresh cilantro
Sprouts
Red onion, diced
Avocado, diced
Freshly shredded Tillamook cheddar cheese
A few slices of freshly cooked bacon, broken up into little bits

Preheat oven to 400 degrees F. Pierce holes in sweet potatoes with a fork, wrap each one lightly in foil, place on middle rack in oven, and bake for 45-55 minutes, or until tender. Warm olive oil in a heavy-bottomed pot over medium heat. Cook onions and garlic until softened. Add spices and San Marzano tomatoes. If tomatoes are crushed, great, if whole, crush them to puree. Bring to a simmer and reduce for about 20 minutes. Add beans and cook another 5-10 minutes. Taste and season with additional salt and spices, if needed. Split open baked sweet potatoes, creating a cavern down the middle. Fill the cavern with chili beans and garnish with toppings, as desired. You've had chili before, I'm sure; you know the drill.

These baked potatoes are so good. The chili, in itself, is delicious. Then top it with so many wonderful colors, textures, and flavors, and it's just great. And the potatoes and chili save and reheat well also. This seems like it would be a wonderful meal for a loved one who is feeling low, or for an easy make-ahead, warm lunch. Okay, they're probably just good any time. Try them. Cheers!