Sweet Potato Biscuits
These fluffy biscuits were made by Charles Hunter III of The Salted Table.
This vegetarian chili takes perfectly to a host of other ingredients. Saute the onion in bacon for a smoky, meaty version, add chicken, beef or pork, or add chiles or roasted peppers.
Ingredients
SERVINGS: 8 Serving(s)
- 2 tablespoons olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 1/4 teaspoon salt
- 3 cups water
- 2 15-ounce cans black beans, rinsed
- 1 14-ounce can diced tomatoes
- 4 teaspoons lime juice
- 1/2 cup chopped fresh cilantro
- Shredded cheddar cheese (optional)
Instructions
1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook 5 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro. Serve with sour cream and shredded cheese if desired.
Related Stories & Recipes
Feta Parmesan Cornbread
Perfect with soup or anything really, this easy recipe from Teresa Blackburn of foodonfifth is a winner! Follow her on instagram @foodonfifth
Sweet Potato Peanut Chicken Stew
We love this recipe excerpted from Soul Food Love (Clarkson Potter, 2015) by Alice Randall and Caroline Randall Williams. We add chopped sweet potatoes and use vegetable or chicken broth in place of t...
Kayne Prime's Kale Salad
This is hands down the best selling side at Kayne Prime Steakhouse. They make it in huge quantities. As the kale isn't cooked, the key is to finely chop the kale in a food processor.
