Sweet Potato Chili Bake-- by Katherin Walton

2 cups peeled cubed yams

1 red bell pepper, chopped

1 T olive oil

1 garlic clove, minced

1 can diced tomatoes

2 cups broth (vegetable or chicken)

1 can black beans, rinsed and drained

1 ½ T brown sugar

2 t chili powder

1 t salt

½ t pepper

Cornbread batter, with ½ C cheese mixed in

Desired chili toppings

In an oven safe pot, sauté yams and red pepper until crisp tender. Add garlic, sauté another minute. Add the diced tomatoes, broth, black beans, sugar and spices. Simmer 15-20 minutes, or until yams are done. Drop corn bread batter by spoonfuls over chili and bake at 400° until corn bread is done, 15-18 minutes. 

Notes: 

I do the cornbread separately because it’s faster and everyone can control their own cornbread to chili ratio. Also, I’ve made this countless times and this is the first time I’ve notice you’re supposed to add cheese to the cornbread batter! It’s goodwithout it, though I think I will try it next time.