It is supposed to be spring, but we are having a cold wet April week here in the city. So after walking across Central Park in the rain to go to Whole Foods and Michaels, I was in the mood for “Chili”. I bought some nice big sweet potatoes, and chili seemed the perfect thing to stuff them with. These are really delicious and filling and can even satisfy a big appetite!
First place the sweet potatoes on a baking sheet and pierce with a knife. Roast them in a 425 degree oven until a knife inserts easily.
Meanwhile open a can of beans (I used red beans, but pinto, kidney or black will work). Warm them over the stove with 1/2 cup of salsa. (I used a chipotle one from Whole Foods that was delicious and gave it a nice smokey flavor) Stir in 1 TB. of chile powder and keep on low over the stove.
Chop 1 – 2 shallots (or onions), 1/2 cup of yellow, orange or red peppers & 1 – 2 garlic cloves. Saute in a TB. of olive oil until golden brown. Mix together with the beans and keep warm.
Make some guacamole by smashing a ripe avocado in a bowl and adding some olive oil, salt and lemon or lime to taste. Sprinkle with some ground red pepper flakes and set aside.
Grate about 1/2 – 1 cup of sharp cheddar cheese and set aside in a bowl.
When the sweet potatoes are soft, cut them in half. Scoop out a bit of the inside and mix it in with the chile.Drop a scoopful of the chili onto each sweet potato half. Top with a handful of the grated cheddar cheese and return to the oven for a few minutes until the cheese is melted. Remove them and place on a platter. On top of the melted cheese add a spoonful of the guacamole, topped with another spoonful of sour cream. Sprinkle with a little smoked paprika, and serve while hot.
Enjoy! These are hearty, spicy & satisfying!