2 ½ to 3 lbs. sweet potatoes (orange ones are best, Garnet or Jewel)
1 15-oz can black beans, rinsed and drained
1 cup peanuts, roasted and salted, roughly chopped
salt and freshly-ground black pepper, to taste
red chile powder
cilantro leaves for garnish
For the Sauce
6 roma tomatoes (1 ½ pounds), halved and thickly sliced
2 onions (1 pound), halved and sliced
1 cup water or vegetable stock
1 cup coconut milk
Heat the oven to 375 degrees. Grease a casserole dish or baking pan large enough to fit the sweet potatoes. Ideally this will be the pan you are serving the dish from. Peel and dice the sweet potatoes into large chunks, toss into the greased pan, then season with salt and pepper and sprinkle with whatever type of red chile powder you like – I used chipotle chile powder. Drizzle with just a bit of oil, cover with foil and bake for about 30 minutes, or until soft. Remove from oven.
In the meantime, prepare the sauce. Heat a little oil in a pan, add the onions and fry for about 10 minutes, or until the onions are soft and lightly browned, then add the tomatoes and the water or stock, bring to a simmer and cook gently until the mixture starts to thicken and tomatoes break down, just a couple more minutes. Pour in the coconut milk and continue simmering, stirring frequently until the mixture thickens but is still soupy. Season to taste with salt. It shouldn’t take more than about 15-20 minutes to make the sauce. You still want your sauce to be chunky.
To serve, heap the roasted sweet potatoes on a large serving dish (or use the dish you baked it in), sprinkle with the black beans, pour over the tomato sauce, sprinkle with chopped peanuts, and garnish with cilantro leaves.
To serve this dish pot-luck style I would suggest bringing the dish with the sweet potatoes and black beans together, and the sauce and garnishes kept separate. Assemble when ready to serve.
Notes and Instructions
Photo and Recipe courtesy of Linda McElroy