Chili Cheese Sweet Potatoes (Print-Friendly Version)

Roasted sweet potatoes and black beans layered under melted cheese for a warm, satisfying dinner option.

# What You'll Need:

→ Vegetables

01 - 3 medium sweet potatoes (approximately 680 grams), peeled and cut into 1.27 cm cubes
02 - 1 yellow onion, finely chopped
03 - 1 red bell pepper, seeds and ribs removed, finely chopped
04 - 2 cloves garlic, finely chopped
05 - 1 cup (approximately 150 grams) fresh or frozen corn kernels
06 - 2 scallions, sliced (approximately 15 grams)

→ Canned Goods

07 - 1 can (411 grams) black beans, drained and rinsed
08 - 1 can (411 grams) diced tomatoes
09 - 1 can (411 grams) tomato sauce

→ Spices and Seasonings

10 - 2 teaspoons kosher salt, divided
11 - 1 tablespoon chili powder
12 - 1 tablespoon ground cumin
13 - 1 teaspoon dried oregano

→ Dairy

14 - 2 cups (approximately 200 grams) shredded Colby Jack cheese
15 - Sour cream, for serving

→ Oils

16 - 4 tablespoons neutral oil (such as vegetable or canola), divided, plus additional for greasing the baking dish

# How to Make It:

01 - Grease a 33 cm by 23 cm glass baking dish with neutral oil. Toss sweet potato cubes with 2 tablespoons of oil and 1 teaspoon of kosher salt in a large bowl. Spread evenly on a baking sheet and cover tightly with foil.
02 - Place the baking sheet with potatoes on the middle rack of the oven. Preheat oven to 232°C. Allow potatoes to commence cooking while oven heats, approximately 20 minutes.
03 - Remove foil from the baking sheet and continue roasting until potatoes are caramelized and tender, approximately 10 additional minutes.
04 - In a large skillet over medium heat, warm the remaining 2 tablespoons of oil. Add onion and ½ teaspoon salt; sauté for 5 to 6 minutes until slightly softened. Incorporate bell pepper, garlic, chili powder, cumin, and oregano; cook stirring occasionally until fragrant and peppers soften, about 2 minutes. Add black beans, diced tomatoes, tomato sauce, corn, and remaining ½ teaspoon salt; cook until heated through, 1 to 2 minutes.
05 - Pour half of the chili mixture into the prepared baking dish. Evenly distribute half of the roasted sweet potatoes over chili. Top with the remaining chili mixture and then the remaining sweet potatoes.
06 - Cover the dish with foil and bake in the 175°C oven until edges are bubbling and center is hot, 20 to 25 minutes.
07 - Remove foil, sprinkle shredded Colby Jack cheese over the casserole, and bake uncovered until cheese is melted and bubbly, approximately 4 to 6 minutes.
08 - Sprinkle sliced scallions over the casserole before serving. Offer sour cream on the side as a condiment.

# Additional Tips:

01 - For make-ahead preparation, assemble all layers except cheese, cover tightly, and refrigerate up to 3 days. Bring to room temperature before baking.
02 - This casserole freezes well before baking (without cheese) and retains quality for up to 3 months.
03 - Substitute Colby Jack with cheddar, Monterey Jack, or pepper Jack cheese for varied flavor profiles.

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