Ingredients
2 Sweet Potatoes, peeled and roughly diced
1 stick cinnamon
2 Cloves garlic, minced
1 Tb Ancho chile powder
1 Tsp Ground or crushed cumin
1/4 tsp Cayenne pepper
2 Tb olive oil
1 can black beans, rinsed
1/2 cup 100% apple juice
2 Tb white wine vinegar
1 Tsp Ancho chile powder
1/4 tsp Cayenne pepper
1/2 tsp Kosher salt
1 large handful cilantro, coarsely chopped
Juice of 1 lime
2 Tb extra virgin olive oil
Preparation
Parboil the sweet potato in a large pot of salted boiling water, with the cinnamon stick – 10-12 minutes; drain and allow to steam dry for a few minutes.
Warm the olive oil over medium high heat. Briefly saute the garlic – 30 seconds or so, until fragrant. Add the Ancho chile powder and the cayenne, and stir until chile is fragrant. Gently add the sweet potatoes and toss to coat with the chile garlic mixture. Fry over medium heat, 20-30 minutes, tossing very occasionally, until tender and beginning to brown all over.
Meanwhile, slowly bring the beans, apple juice, vinegar, chile powder, and cayenne to a simmer. Allow to reduce, until the liquid is a nice syrupy sauce. Remove from heat and season to taste with Kosher salt.
Remove sweet potatoes from the heat, and allow to cool slightly. Toss gently with the black beans; dress to taste with lime juice and olive oil. While still warm, toss in the cilantro and season gently.
