Name: Chili Cheese Sweet Potato Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 4 tbsp. vegetable oil, divided, plus more for dish -; 3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2" cubes -; 1 1/2 tsp. kosher salt -; 1 yellow onion, finely chopped -; 1 red bell pepper, seeds and ribs removed, finely chopped -; 2 cloves garlic, finely chopped -; 1 tbsp. chili powder -; 1 tbsp. ground cumin -; 1 tsp. dried oregano -; 1 (14.5-oz.) can black beans -; 1 (14.5-oz.) can diced tomatoes -; 1 (14.5-oz.) can tomato sauce -; 1 c. fresh or frozen corn kernels -; 2 c. shredded colby Jack cheese -; 2 scallions, sliced (about 1/4 cup) -; Sour cream, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chili Cheese Sweet Potato Casserole

1. 4 tbsp. vegetable oil, divided, plus more for dish -

2. 3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2" cubes -

3. 1 1/2 tsp. kosher salt -

4. 1 yellow onion, finely chopped -

5. 1 red bell pepper, seeds and ribs removed, finely chopped -

6. 2 cloves garlic, finely chopped -

7. 1 tbsp. chili powder -

8. 1 tbsp. ground cumin -

9. 1 tsp. dried oregano -

10. 1 (14.5-oz.) can black beans -

11. 1 (14.5-oz.) can diced tomatoes -

12. 1 (14.5-oz.) can tomato sauce -

13. 1 c. fresh or frozen corn kernels -

14. 2 c. shredded colby Jack cheese -

15. 2 scallions, sliced (about 1/4 cup) -

16. Sour cream, for serving -

How to cook deliciously - Chili Cheese Sweet Potato Casserole

1. Stage

Preheat oven to 400°. Rub a 13"-by-9" glass baking dish with oil. On a baking sheet, toss potatoes, 2 tablespoons oil, and 1/2 teaspoon salt.

2. Stage

Roast potatoes until lightly browned and cooked through, 15 to 20 minutes. Let cool slightly. Reduce oven temperature to 350°.

3. Stage

Meanwhile, in a large skillet over medium heat, heat remaining 2 tablespoons oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Add bell pepper, garlic, chili powder, cumin, and oregano and cook, stirring occasionally, until pepper is just slightly softened and spices are fragrant, about 2 minutes more. Stir in beans, tomatoes, tomato sauce, corn, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until heated through, 1 to 2 minutes.

4. Stage

Pour half of chili into prepared dish. Sprinkle with half of potatoes. Top with remaining chili and potatoes.

5. Stage

Cover with foil and bake casserole until bubbling around the edges and hot in the center, 20 to 25 minutes. Uncover, top with cheese, and continue to bake until cheese is melted, 4 to 6 minutes more.

6. Stage

Sprinkle with scallions and serve with sour cream alongside.