My heart is as big as a sweet pa-tay-ta!

There are two parts to this entry. One, I used to make this dish all the time before I went veg, so it has seen a lot of evenings in my home. It's sort of an Anglo-Indian type stew that is perfect for chilly fall evenings or winter lunch breaks. It's a misnomer; I usually use garnet yams instead of sweet potatoes. But "Sweet Potato Chili" sounds better than "Yam Stew."



Sweet Potato Chili
serves 6

2 large garnet yams, peeled and chopped
1 14-oz can diced tomatoes with chiles
2 cups cooked chickpeas, or 1 14-oz can, drained and rinsed
2 cups cooked black beans, or 1 14-oz can, drained and rinsed
1 tbsp chili powder
1 yellow onion, chopped
1 tsp salt
1 tbsp curry powder

Throw all that in the slow cooker and set on low. Go to work and forget about it for 8 hours.

Throw in 1/2 cup raisins (I prefer the golden ones in this recipe), stir, and heat for another 20 minutes.

Serve in bowls with a blop of plain soygurt (Wildwood plain is nice and unsweetened) and a sprinkling of toasted almonds. Tonight I used toasted almonds, pepitas, and pine nuts.

Now, part two. In honor of Barack Obama and how much he kicks ass.



Homemade Sweet Potato Pie. I used this recipe. Right now it's too warm to slice up, but the smell is OH MY GOD so good.