I couldn't wait to try it. Really I couldn't. Plus, I love recipes where I don't need to purchase almost anything to make it happen.
Long story short, I baked 3 small sweet potatoes on 400 degrees F for a little over an hour. (Don't forget to poke holes in those things before you bake them. I wrapped mine individually in aluminum foil before placing them on a baking sheet because sometimes they leak out and burn. And no need for butter here. IMO.)
Meanwhile, on one stove eye I made the Chipotle-Orange Black Beans (minus the addition of cilantro and queso fresco.) On the other, I made the Kenyan-Style Kale and Tomatoes (minus the jalapeno since the black beans had chipotle and instead of lemon juice I used the rest of the orange juice from the beans.) I also have this thing about totally cooking greens. I prefer my kale cooked all the way, thank you, so it took a bit longer.
For all concerned parties, this dish is dairy free, gluten free, vegan, vegetarian, sugar conscious, and wheat free.
If I could ask for anything else, it would be a better picture to show you what this dish is all about. But unfortunately, that's the downside of weeknight cooking in the fall months where the sun sets so early. So I did what I could with my cell phone.