This recipe on Empowered Sustenance from nutritionist and author Lauren Geertsen truly is as fool-proof as she claims! I followed her super easy steps with the big sweet potatoes we got in last week's CSA box. They honestly were as soft as butter when they were done (I did 45 minutes, then an hour with the oven off).
On a whim, too, I roasted about five of our sweet habaneros and ten of our shishito peppers (all cut in half and de-stemmed/de-seeded) at 425°F until they were somewhat charred. I whirred them up (without peeling them) in our little Ninja blender with about a quarter cup of broth and 2 TBS of sour cream (I think plain Greek yogurt would work well, too). It made a great sauce!
We loaded our potatoes with pinto beans, then drizzled the sauce on top. Wow, it was really good. Black beans would also work well, too. Let me know if you make this and what you add, just in case we get more sweet potatoes. 🤓
Image from Empowered Sustenance.