Vegetarian Sweet Potato Hash w/Creamy Avocado Sauce

The sauce:
1 avocado, skin and seed removed
1/3 cup fat-free plain Greek yogurt
1 clove garlic, minced
1 lime, juiced
2 tbsp minced cilantro
2 tbsp water
1/2 tsp salt
1/4 tsp ground pepper

The potatoes:
2 large sweet potatoes, peeled and diced
3 med russet potatoes, peeled and diced
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt
1 can black beans (rinsed well) or 1.5 cups homemade beans

The sauce:
In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.

The potatoes:
Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.
Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
Add garlic and cook for 1 minute, stirring frequently.
Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
Stir in the black beans.
Serve!

Serving Size: 6