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).

  • 2 lb. sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 1 tbsp. olive oil
  • 3 cloves garlic, minced
  • 2 tbsp. chili powder (seems like lot, but trust me!)
  • 1 tsp. ground cumin
  • ¼ tsp. cayenne (or one chopped fresh if you like it really spicy)
  • 2 cans black beans, rinsed and drained
  • 1 can diced tomatoes, OR fresh tomatoes from your share chopped up (the skins won’t matter if you leave them on, but do seed them)
  • ¼ cup brewed coffee
    2 tbsp honey
  • salt and pepper
  • shredded cheddar for topping, if that is your fancy

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.