Black bean, sweet potato and turkey chili

2 medium-sized sweet potatoes
2 tablespoons extra virgin olive oil
2 Spanish onions, chopped
5 cloves garlic, minced
Salt, to taste
1 pound extra-lean ground turkey
1 can chopped green chiles
2 cans fire-roasted diced tomatoes
1 can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon coriander
Cayenne pepper, to taste
^1/4 cup cilantro, chopped
^1/2 cup crumbled coastal cheddar cheese

1. Use a fork to poke holes in the sweet potatoes. Bake sweet potatoes in a 400-degree oven for 1 hour or until done. Remove sweet potatoes from the oven and set aside to cool. When cool enough to handle, remove the skins and mash. Set mashed sweet potatoes aside.

2. Heat olive oil in a large saucepan over medium-high heat. Add the chopped onion and garlic and sauté for 4-5 minutes, or until onion is soft. Season with salt and cayenne to taste. Add the ground turkey, season with additional salt and cook until meat is no longer pink. Add the chopped green chiles, diced tomatoes, black beans, cumin, coriander and cayenne pepper to taste. Cook uncovered for 15 minutes. Ladle chili into serving bowls and garnish with cilantro and crumbled coastal cheddar cheese.