Sweet Potato and Black Bean Chili

I made this a couple weeks ago and really liked it.  I think I had a little too much sweet potato, so it was drier than it should have been, but I know that for next time.  ;)  This recipe is from Taste of Home's Healthy Cooking magazine.

• 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
• 1 large onion
• 1 T olive oil
• 2 T chili powder
• 3 garlic cloves, minced
• 1 t ground cumin
• 1/4 t cayenne pepper
• 2 cans (28 oz.) black beans, rinsed and drained
• 1 can (28 oz.) diced tomatoes
• 1/4 c brewed coffee
• 2 T honey
• 1/2 t salt
• 1/4 t pepper
• shredded cheese to garnish

1. In a nonstick Dutch oven (I used a large pot instead) coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender.  Add the chili powder, garlic, cumin and cayenne; cook 1 minute longer.  Stir in the beans, tomatoes, coffee, honey, salt and pepper.
2. Bring to a boil.  Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender.  Sprinkle with cheese.