Peel and cut the sweet potatoes (3 pounds) into 1 inch dices. Place the cubes into a large bowl and coat with Grapeseed Oil (1 tablespoon) and salt (1 teaspoon) and pepper (1/2 teaspoon).

Place the sweet potatoes on a rack or on a sheet pan and roast for 30 minutes until a nice color develops. Remove from the oven and set aside.

Preheat a large heavy pot to medium and add Grapeseed Oil (1 tablespoon). Add Minced Garlic (1 tablespoon) and Sweet Chopped Onion (1 medium) and sauté for 1 minute until fragrant.

To the onions and garlic mixture add Chili Powder (4 tablespoons), Cumin Powder (1 tablespoon), Chili in Adobo Sauce (1 tablespoon), Kosher Salt (1 teaspoon) and Black Pepper (1 teaspoon). Stir the mixture until well combined and fragrant.

To the pot add in the Diced Tomatoes (28 ounces), Kidney Beans (15ounces), Black Beans (15 ounces), Root Beer (12 ounces), Water (3 cups), Dry Oregano (1 tablespoon) and Lime Juice (2 tablespoons)

Stir and cover the pot. Bring to a boil, stir again and reduce heat to a simmer and cover. Cook for 2 hours stirring occasionally.

Make a slurry with Masa Marina (3 tablespoons) and Water (6 tablespoons) Stir the Masa and water to combine.

Remove the cover from the pot and add in the slurry. Bring the pot to a simmer and stir until the chili begins to thicken.

Add the roasted sweet potatoes to the pot and chopped fresh cilantro (2 tablespoons)

Stir, cover and cook for an additional 10 minutes before serving.

Garnish the Sweet Potato Chili with diced avocado and/or sour cream.