Southwest Hash With Adobo-Lime Crema

• 3 medium sweet potatoes (about 1-1/2 pounds), cubed
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 tablespoon canola oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon ground chipotle pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup canned black beans, rinsed and drained
• 4 large eggs
• 1/2 cup reduced-fat sour cream
• 2 tablespoons lime juice
• 2 teaspoons adobo sauce
• 1/2 medium ripe avocado, peeled and sliced, optional
• 2 tablespoons minced fresh cilantro

1. Preheat oven to 400u0b0. Place sweet potatoes, onion and red pepper in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with seasonings. Toss to coat. Roast 25-30 minutes or until potatoes are tender, adding beans during the last 10 minutes of cooking time.
2. Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
3. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
4. In a small bowl, mix sour cream, lime juice and adobo sauce. Serve sweet potato mixture with egg, sour cream mixture and, if desired, avocado. Sprinkle with cilantro.

sweet potatoes, onion, sweet red pepper, canola oil, garlic, paprika, ground chipotle pepper, salt, pepper, black beans, eggs, sour cream, lime juice, adobo sauce, avocado, fresh cilantro

Taken from www.tasteofhome.com/recipes/southwest-hash-with-adobo-lime-crema/ (may not work)