Chili Cheese Sweet Potato (Printer-Friendly Version)

Roasted sweet potatoes and black bean chili layered, topped with melted cheese for a hearty, comforting bake.

# Required Ingredients:

→ Oils

01 - 60 ml neutral oil, divided, plus extra for greasing

→ Vegetables

02 - 3 medium sweet potatoes (approximately 680 g), peeled and diced into 1.25 cm cubes
03 - 1 yellow onion, finely chopped
04 - 1 red bell pepper, seeds and ribs removed, finely chopped
05 - 2 cloves garlic, finely minced
06 - 2 scallions, thinly sliced (about 60 ml)

→ Spices & Seasonings

07 - 10 ml kosher salt, divided
08 - 15 ml chili powder
09 - 15 ml ground cumin
10 - 5 ml dried oregano

→ Canned Goods

11 - 1 can (411 g) black beans, drained and rinsed
12 - 1 can (411 g) diced tomatoes
13 - 1 can (411 g) tomato sauce

→ Other

14 - 240 ml fresh or frozen corn kernels
15 - 200 g shredded Colby Jack cheese
16 - Sour cream, for serving

# Step-by-Step Instructions:

01 - Grease a 33 cm by 23 cm glass baking dish with a small amount of oil. In a large bowl, toss the sweet potato cubes with 30 ml oil and 5 ml salt. Spread evenly on a baking sheet and cover tightly with foil, sealing the edges.
02 - Position an oven rack in the center. Preheat the oven to 232°C and place the baking sheet with sweet potatoes on the rack as the oven heats.
03 - After 20 minutes, remove the foil from the baking sheet. Continue roasting the sweet potatoes for an additional 10 minutes or until they become tender and caramelized.
04 - While potatoes roast, heat the remaining 30 ml oil in a large skillet over medium heat. Add chopped onion and 2.5 ml salt; cook, stirring occasionally, until softened, about 5–6 minutes. Incorporate red bell pepper, garlic, chili powder, cumin, and oregano; sauté for 2 minutes until fragrant and pepper softens slightly. Stir in black beans, diced tomatoes, tomato sauce, corn, and remaining 2.5 ml salt; cook until thoroughly heated, 1–2 minutes.
05 - Pour half of the chili mixture into the prepared baking dish. Evenly distribute half of the roasted sweet potatoes over the chili. Repeat layers with the remaining chili and sweet potatoes.
06 - Cover the dish with foil and bake at 175°C until bubbling around the edges and heated through, approximately 20–25 minutes.
07 - Remove foil and evenly sprinkle the shredded Colby Jack cheese over the top. Return to the oven and bake until the cheese melts and bubbles, about 4–6 minutes.
08 - Sprinkle with sliced scallions and serve warm accompanied by sour cream as desired.

# Handy Cooking Tips:

01 - For make-ahead convenience, assemble the dish without cheese, cover, and refrigerate up to three days. Bring to room temperature before baking. This casserole freezes well without cheese; freeze up to three months.
02 - Cheese varieties such as cheddar, Monterey Jack, or pepper Jack complement this dish if a substitution is preferred.

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