Chili Rubbed Sweet Potato Rounds With Guacamole Food

SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
• Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
• Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
• Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SWEET POTATO ROUNDS

Steps:

• Preheat oven to 350°F and lightly grease 2 coffee cans.
• In a large mixing bowl, beat together sugar, brown sugar, eggs, and oil, beating until light and fluffy.
• Mash sweet potatoes with 1/2 cup liquid from the can.
• Mix mashed sweet potatoes with egg mixture until well blended.
• Sift the flour, baking soda, and seasonings into the sweet potatoes, and mix until well blended.
• Stir in raisins and nuts.
• Pour into coffee cans, and bake for 1 hour and 15 minutes.
• Remove loaves from cans and cool on cake rack.
• Slice into rounds, and serve.
• For optional filling: mix cheeses together until well-combined, then spread a layer of cheese onto cooked rounds and top with another round to form sandwiches.

CHILI-RUBBED SWEET POTATO ROUNDS WITH GUACAMOLE

Steps:

• Pre-heat oven to 425 degrees.
• Mix spices together for the rub.
• Brush or spray potatoes lightly with oil. Sprinkle them with the spice rub, mix well. Roast round for about 12-15 minutes, or until golden on the bottoms. Flip and roast for another 12-15 minutes.
• Whip up a batch of classic guacamole.
• Serve roasted rounds topped with a dollop of guacamole!