INGREDIENTS
2 lb
(3 to 4 medium) California sweetpotatoes
2 tbsp
olive oil
1 tsp
chili powder
Coarse salt and ground pepper
2 cups
shredded cheddar and pepper jack cheese
1 cup
black beans
2
corn on the cob, sliced
Scallions
Cilantro
1 cup
guacamole
pico de gallo
sour cream