Roasted Sweet Potatoes with Garlicky Black Beans

I love foodie blogs. You know what I love even more? Foodies blogs with lots of links to other foodie blogs! Blog-surfing is fun.

Something else I've been loving lately is roasted veggies. Carrots are my favorite! Unfortunately, I did NOT love Melissa D'Arabian's Roasted Radishes. But hey, I tried it! That's the important part, right? And I gave the leftover (unroasted) radishes to my mom. She loves them raw. I hate the texture.

Anyway, one of the blogs that I stumbled upon (and added to my Food Porn list) is In Praise of Leftovers. Which is kinda funny considering how much I generally dislike them.

As I was surfing through her blog the other day, I came upon a recipe for Roasted Yams with Black Beans and Chipotle Crema. I thought the picture looked yummy, so I decided to create my own version.

This was turned into a one-person recipe, so plan accordingly. The original recipe was for four people.

Ingredients:

1 sweet potato (peeled and cut into 1/2-inch or so squares)

1 cup black beans

1 Tbsp olive oil

1/4 tsp Chinese Five Spice Powder

1 Tbsp water

1/2 Tbsp minced garlic

dollop plain yogurt

Preheat the oven to 425º. Toss the sweet potato with the olive oil. Spread onto a baking sheet lined with parchment paper. Sprinkle with the Chinese Five Spice Powder. Roast for 25 minutes.

While the potatoes are roasting, simmer the black beans, water, and garlic in a saucepan.

Serve with the yogurt.

What great recipes have you found while blog-surfing?