Chili-Topped Sweet Potatoes
After creating a thick and chunky chili recipe, I realized it would make a fun topping for sweet potatoes. The comforting dish is a great way to warm up cold nights. —Jill Nerbas of St. Albert, Alberta
Ingredients
- 8 medium sweet potatoes
- 2 medium green peppers, chopped
- 2 medium onions, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/4 cup minced fresh parsley
Reviews
I made these not really expecting much of the recipe, but I wanted to try it because it seemed like an easy meal. I really liked the taste of this meal, but my family wasn't really impressed. It was fairly easy to make and you could easily substitute ingredients, for example, instead of the parsley, I substituted cilantro. I would eat this again, but I don't think my family would!
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