Ingredients
1 large sweet potato, peeled and diced
1 jar salsa
1 16 oz. can chickpeas, drained and rinsed
1 1/2 cups crushed yellow corn tortilla chips
1 medium white onion, finely diced
3 cloves garlic, finely minced
1 cup cheese, grated (I used Monterey Jack and probably didn’t use a whole cup)
1 tablespoon chili powder
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
fresh chopped cilantro (optional)
Preparation
Combine all ingredients, and reserve a small handful of the cheese. Spread into a shallow casserole dish. Cover with lid or foil and bake at 350 degrees for 45 minutes. Remove foil, stir, and top with remaining cheese. Bake another 20 minutes or so, until the sweet potatoes can be easily pierced with a fork. Depending on the salsa I usually add 1/4 cup broth or water to help the potatoes cook.
If desired, sprinkle with fresh chopped cilantro right before serving.
