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1
Preheat the oven to 450.
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2
Lightly oil a baking sheet.
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3
Peel the sweet potatoes and cut into 1-inch cubes.
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4
Stem and seed the peppers and cut into 1-inch pieces.
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5
Peel the onion and cut it stem end to root end into thin wedges.
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6
In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper.
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7
Spread on the prepared baking sheet and roast in the oven for about 10 minutes.
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8
Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
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9
While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth.
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10
Set aside.
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11
When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.
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12
A few minutes before serving, warm the bread in the oven.
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13
Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.
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14
You can substitute 1 tablespoon of Cumin Salt (page 241) for the cumin and salt in the recipe.
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15
You may need to add more salt to taste.
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16
This is a filling stew, but Corn on the Cob (page 188) makes a wonderful side dish, and if youve still got room for dessert, consider Warm Plums with Mascarpone (page 262).
