• 3 sweet potatoes (about 4 cups, cut into 1/2 inch wedges, no need to peel!)
• 2 Tbsp olive oil
• 1 Tbsp arrowroot (or corn starch, for thickening)
• 1/2 Tbsp chili powder
• 1/4 tsp sea salt

Add to a large bowl and stir to combine.  Spread in a single layer on a baking sheet and bake for 25-30 minutes or until browned and tender, stirring after 15 minutes.

• 1 Tbsp olive oil
• 1 red onion (chopped, about 1 cup)
• 1 (15 oz) can black beans (no salt added, drained and rinsed)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 2 ears fresh corn on the cob (or 1 cup frozen corn, thawed)
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt (OPTIONAL)

While the sweet potatoes are cooking, add the olive oil and onions to a large skillet over medium high heat.  Cook for 5 minutes, and then add everything else and cook another 5-10 minutes until heated through.  Keep warm until sweet potatoes are done.

• 1 (4 oz) can black olives (sliced, drained)
• 1 jalapeno (sliced, or chopped and seeds removed if desired)
• 1 avocado (peeled, cored and sliced)
• 1/2 to 1 cup salsa (of your choice)

Place sweet potato wedges on a plate and top with the vegetable topping, and then add any or all of these additional toppings.