Black Bean Chili-Topped Sweet Potatoes

Since my single days in graduate school, I have come up with some reliable standbys, all of which are delectable and have (since) been extensively husband-tested.

For example, my black bean chili-topped sweet potatoes. They are grand for lunch, fabulous for dinner, and a hit with meat and potato-people, vegan folks and friends, and everyone in between. The whole shebang is ridiculously easy to make, and very good for you, too. My 3-ingredient chili topping is baffling: how can anything so easy taste so good? The key is to use a good quality salsa, but honestly, even as I type that, I know it isn't true: I've made it with many a jar of cheap-o salsa and it still rocks. But if you can swing a good chipotle salsa.

Makes 2 hearty, main-dish servings

2 medium sweet potatoes
1 15-ounce can black beans, rinsed
1-1/2 cups good quality, chunky bottled salsa (preferably chipotle)
1 tsp ground cumin
2 tablespoons plain Greek yogurt (or dairy-free sour cream, if vegan)
2 tablespoons chopped fresh cilantro
Optional: Additional toppings, e.g., crumbled cheese (queso fresco or goat cheese), fresh herbs

Prick sweet potatoes with a fork in several places.., Place in a baking dish and bake at 425F about 1 hour.) (Alternatively , microwave on High until tender all the way to the center, 12 to 15 minutes
Meanwhile, combine salsa, cumin & beans in a saucepan over medium heat (or medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes.

Cool potatoes 5 minutes, then slit each lengthwise, pressing open, then spoon the chili into the center of each. Top each with a dollop of the yogurt (or non-dairy sour cream) , a sprinkle of cilantro, and (optional) other toppings.