You should do yourself a favor one of these cooler, crisper evenings and make the baked sweet potatoes with chili beans from Sprouted Kitchen. We were looking for an easy weeknight meal, so we used canned pinto and black beans like Sara suggested. I threw the sweet potatoes in to bake before I went to the gym one afternoon last week, because who doesn’t love multitasking effortlessly and feeling so efficient? I don’t know how something so simple can be so good, but I’m telling you that the first time I tasted the chili beans to check seasonings, I wanted to eat the whole skillet. They were even better on top of the potatoes with avocado as a garnish. My husband and I couldn’t really imagine how these flavors would mesh until our first tentative bites, but then we were completely sold on the combination. We’ll be making these again soon, and probably throughout the fall and winter. A hearty, easy, soul-warming, flavorful dish, and the leftovers were great for lunch the next day to boot.