Sweet Potato of Love

I love sweet potatoes. This is a phrase of maturity. As a kid, I didn't get it. But as an adult, the sweet potato reigns. Black beans are also a big deal. Because, you see, they are cheap and adaptable.
I've made this recipe three times. The second time I made it, my man cake got to the slow cooker before the potatoes were really fully finished cooking, and he STILL ate all of it. So, it's good.

*This recipe is from a slow cooker cookbook (thanks, oldest sister). I've found that anything you are encouraged to cook in a slow cooker can likely be cooked in a casserole dish, with more chaperoning. So, don't be discouraged if you didn't get a giant slow cooker from your sister for Hanukkah.

Oh photography gds, forgive me. But the subject is good.

Black Bean Chili and Sweet Potato Casserole (originally from Robertson)
2 tsp olive oil
1 onion, minced
3 garlic cloves, minced
3 TB tomato paste
3 TB chili powder
1 tsp oregano
1 tsp cumin
1/2 tsp paprika
1-16oz jar tomato salsa (total shortcut!)
3 C cooked black beans (I soak/cook dried beans, it's easy and good for you)
1-2 sweet potatoes, peeled and thinly sliced
Salt and pepper
1C shredded cheddar

Here's where the 'slow cooker' idea is silly to me, but here goes:
Heat the oil in a medium sized skillet over medium heat. Add onion and garlic, saute until soft. Add tomato paste and spices. Stir in a small amount of water to keep from burning.

In a bowl, combine onion mixture with black beans and salsa.

Spread a thin layer of the beans over the bottom of your dish. Arrange a layer of sweet potatoes, overlapping slightly. Season with S&P. Top with thin layer of chili, followed by the cheddar.
Repeat: chili, sweet potatoes, cheese until it's all used up. Hopefully ending with a layer of potatoes topped with cheese.

Cook in slow cooker on low for at least 4 hours. If using a casserole dish try 350F, covered, for 45min? Let me know if that's too long. You want your potatoes really soft.

Serve with perfectly ripe avocado