Farmers get pretty excited when a new variety is fresh for the year, and we have been waiting for sweet potatoes since we planted them in May. This was the first new recipe we tried, and we wound up making it three times in two weeks (once for the Afghani delegates that visited the farm, who proclaimed it perfectly spiced).

In a large dutch oven on medium heat, saute the sweet potatoes and onion in the oil until crisp tender. Add the spices and garlic and cook one minute longer. Add beans and tomatoes, coffee, honey, salt and pepper and bring to a boil. Once it is boiling, reduce heat to a simmer and cover for 30 minutes. Serve with shredded cheese, or without. Add thyme as a garnish.

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