Caribbean Inspired Bean and Sweet Potato Soup

This recipe came together like many of my recipes do: I browsed a dozen or so recipes for Caribbean soups and stews, did an inventory of my pantry, and came up with a creation all my own, inspired by others' ideas and what I had available! It was quite delicious, I must say. Pay attention to the curry you're using - if it's hot, you might want to tone it down. Me? I love spicy, and mine had a heck of a kick!

Ingredients:

• 1 T extra virgin olive oil
• 3 cloves garlic, minced
• 1 medium sweet potato, peeled and chopped
• 1/2 medium yellow onion, chopped
• 1 handful cilantro, chopped fine
• 1 can organic black beans, drained and rinsed
• 1 can organic chickpeas, drained and rinsed
• 1 can organic diced tomatoes
• 2 t curry powder
• 1/2 tsp ground thyme
• 1/2 t ground coriander
• 1/4 t red pepper flakes
• 1/4 t ground allspice
• 1/4 t cumin
• 1 can unsweetened light coconut milk
• 1-2 cups unsalted vegetable broth or water
• salt and pepper to taste

Preparation:

1. Pour the oil into a 4-quart slow cooker and set the cooker on high.
2. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.
3. Add the sweet potatoes, onions, and tomatoes.
4. Stir in the spices.
5. Add the beans, coconut milk, and broth.
6. Reduce heat, cover, and cook on low for 6-8 hours.
7. Stir in the chopped cilantro just before serving.
8. Enjoy!

Sweet & Spicy Sweet Potato Wedges

Sweet potatoes are a nutritional all-star. They are loaded with vitamins, minerals, and fiber. These wedges make a great side dish or a perfect mid-afternoon snack. Dip them in ketchup, or curried plant-based mayonnaise, or barbecue sauce...all good!

Ingredients:

• 2 large sweet potatoes
• scant 1/4 C extra virgin olive oil
• 2 T cinnamon/sugar mix
• 1/4 t ground cayenne pepper
• 1/4 t cumin
• salt & pepper to taste

Preparation:

1. Pre-heat oven to 450 degrees.
2. Scrub the sweet potatoes and slice into wedges of about the same thickness. (I like to cut the ends off, halve the potatoes, and then slice into wedges.) Leave the skin on, as it is the source of a lot of the nutrients in sweet potatoes.
3. Mix olive oil, 1 1/2 T of the cinnamon/sugar mix, cayenne pepper, cumin, and salt and pepper in a large bowl. Add sweet potato wedges and toss with hands to coat all wedges thoroughly with the mixture.
4. Pour sweet potato wedges on a lightly oiled or lined baking sheet.
5. Bake for 15 minutes.
6. Remove from the oven and turn all of the potatoes gently with a spatula. After turning, sprinkle them with the remaining 1/2 T of cinnamon/sugar mixture.
7. Bake for another 15 minutes, until wedges are tender and caramelized.
8. Enjoy!