Sweet Potato Chili Casserole GUEST BLOG

This recipe was on The Chew last week prepared by Michael Symon - it looked so delicious that I sent the link to my kids and my sister in law Andrea. Andrea ended up making it first and sent it immediately to me and how fabulous it was. Always a woman of style Andrea's garnishing is even perfect !! Enjoy ! She also mentioned it goes well with a glass of cab!

• 3 tablespoons olive oil
• 1 pound ground beef
• 2 cups yellow onion (peeled, finely diced)
• 1 jalapeno (stem removed, sliced)
• 3 cloves garlic (peeled, sliced)
• 1 cup red bell pepper (stemmed, seeded, finely diced)
• 2 1/2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1 (28-ounce) can crushed tomatoes
• 1 cup low sodium beef broth
• 2 cups sweet potatoes (peeled, medium dice)
• Kosher salt and freshly ground black pepper (to taste)

• Preheat your oven to 400ºF.
• Place saute pan over high heat and add olive oil. Add the ground beef in an even layer and cook until deeply browned, about 8 minutes. Drain some excess fat off, leaving about one tablespoon in the pot. Add the onions, jalapeño, garlic, bell pepper, and sweet potato, and season with salt and pepper. Cook stirring occasionally, until the vegetables soften, about 3-5 minutes. Stir in the spices and cook until fragrant, about 1 minute. Add the tomatoes and beef broth and bring to a strong simmer.
• Place saute pan in the center rack of the oven, and bake for 35-40 minutes, until the sweet potatoes are fork tender. Remove from the oven, allow to cool slightly, and serve.
• Tip: Assemble casserole the night before, cover, refrigerate and bake the next night for a stress-free weeknight meal!