Western Sweet Potatoes

As most of you know we go meatless at least twice a week. I haven’t been able to post dinner recipes due to the lighting issues I’m experiencing. {Oh, honey cakes! Christmas is right around the corner and I sure would like that professional lighting kit!}We eat dinner around five, so night pictures with a flash do not turn out very well. So, I’ve been baking instead. Last night, dinner came early, as everyone had basketball practice. I was able to capture a dinner picture while I still had natural light to work with. Remember when I told you Jeff dislikes sweet potatoes? Well, I’m finding out after 20 years, It’s they way they are cooked and seasoned. As I was peeling the sweet potatoes, he looked at me like he was getting the short end of the stick. He was giving me the stink eye. I said, “Now hold your horses! I’m not making them the way you think, I promise!” He let out a deep sigh. Boy, that poor man is traumatized by little ol’ sweet potatoes. I just laughed and went along with my business. The sweet potato aroma swept through the house, making it smell delicious. Guess. who. slowly. inched. his. way. over?! When he saw all the goodness that was going into them, he reached for a fork, took one bite, and was a happy camper. Win win! This recipe was inspired by Alexia Foods.

Ingredients
2 large sweet potatoes, cut into chunks
1 red bell pepper, chopped
1 small yellow onion, chopped
1 1/2 cup corn, frozen, thawed
1 can 15 oz. black beans, drained, rinsed
1/4 cup honey
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon chipotle chili pepper seasoning
2 tablespoons fresh chopped cilantro
olive oil

Directions
1. Preheat oven to 400 degrees F.
2. Peel and cut sweet potatoes into chunks, Chop onion and red bell pepper.
3. Combine potatoes, red bell pepper and onions and place on a large baking sheet. Liberally drizzle olive oil over potato mixture.
4. Cook for 30 minutes, tossing once throughout cook time. Remove from oven and add thawed corn, beans and seasonings; toss. Return to oven for 10 minutes longer. Remove, from oven and drizzle honey over potato mixture, toss; return to oven and cook 5 minutes longer. Remove from oven and top with fresh cilantro, toss. Serve warm.
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