Spicy Chipotle Sweet Potato Bake with Black Beans and Feta By Chef Dennis Prescott
Ingredients:
- 8 sweet potatoes (about 2½ pounds)
- ¼ cup extra-virgin olive oil, divided
- 4 chipotles in adobo sauce, minced, divided
- Sea salt
- 2 medium red onions, sliced
- 6 garlic cloves, minced
- 2 cups passata (tomato purée)
- 1 cup vegetable stock
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- Zest of 1 lime
- Freshly ground black pepper
- 7 ounces crumbled feta
- ⅓ cup minced fresh cilantro, for garnish
- Lime wedges, for serving
Method:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
With a sharp knife, cut a cross on top of each sweet potato, and then arrange the potatoes on the prepared baking sheet.
In a small bowl, combine 2 tablespoons of the olive oil with 2 teaspoons of the minced chipotle, and season with salt. Mix to combine, and brush over each sweet potato. Bake until you can easily pierce the potatoes with a knife, about 1 hour.
In a 9 x 13-inch baking dish, combine the onions, garlic, and the remaining 2 tablespoons of the oil, and season with salt. Stir to coat and roast for 10 minutes, or until the onion is softened and translucent. Pour the passata and stock into the baking dish , add the remaining chipotle, black beans, chickpeas, cinnamon, smoked paprika, cumin, red pepper flakes, and lime zest. Season with salt and pepper, and mix well. Transfer to the oven to cook alongside the sweet potatoes until the sauce is thickened, reduced, and bubbling, about 30 – 35 minutes.
Transfer the cooked sweet potatoes to a serving platter, spoon the beans and sauce over and around the potatoes, and top with feta and cilantro. Serve with lime wedges and a cold beer, for good measure.
