Sweet Potato Stew

The credit goes to my father-in-law, Steve, for this gem...

2 T. olive oil
2 c. finely chopped onion
2 T. minced fresh ginger
2 t. chili powder
1 1/2 t. ground cumin
1 1/2 lbs. red-skinned sweet potatoes (2 medium yams), peeled and cut in 1/2 inch pieces
2 c. orange juice
2 T. minced garlic
2 15-16oz. cans black beans (rinsed and drained)
2 poblano chilies, seeded and chopped
1 red bell pepper, chopped

sour cream
avocado
orange wedges for toppings

Heat oil in large pot over medium heat. Add onions and saute until tender, about 10 minutes.
Add ginger, chili, cumin and stir 2 minutes.
Add sweet potato, orange juice, garlic and bring to a boil.
Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 min.
Stir in beans, poblano chilies and bell pepper.
Cover and simmer until chilies are tender, about 15 more minutes.
Season with salt and pepper.

Serve with avocado slices, orange wedges, and sour cream. Polenta goes great with it too. Serves 4.