Sweet Potato & Black Bean Hash

• 2 tsp olive oil
• 2 sweet potatoes, peeled and diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 2 Tbs ground cumin
• 1/2 tsp salt
• 1 cup frozen corn
• 2 15oz cans black beans, drained and rinsed
• 
  
• 1) In a large heavy skillet, heat the oil over medium-high heat. Add sweet potato, and cook, stirring often, until beginning to brown in spots, about 3 minutes.
• 2) Stir in garlic, jalapeno, cumin, and salt and cook, stirring often, 30 seconds. Add 3/4 cup water and cook, stirring to scrape any browned bits from bottom of pan, until potatoes are tender, about 5 minutes. 
• 3) Stir in corn and beans and cook, stirring occasionally, until heated through. Season with freshly ground pepper to taste, and serve hot.

Review: This was so good! My cumin had clumped and I had to shake the jar harder to get it out. Of course, that led to almost half the jar falling into my pan!! It's a good thing I love cumin, but it really didn't overpower the dish. This was a great blend of sweet and savory. It was also incredibly filling.

Adapted from:
http://www.vegetariantimes.com/recipe/sweet-potato-and-black-bean-hash/