Sweet Potato Chili Mac Bake

Discover the warm and nourishing flavors of Sweet Potato Chili Mac Bake, a delightful twist on classic comfort food. This family-friendly casserole combines creamy macaroni and cheese with the nutritional benefits of sweet potatoes and black beans, creating a satisfying meal for everyone. Packed with vitamins and fiber, this dish is perfect for weeknight dinners or gatherings. Easy to make and full of delicious textures, it’s a wholesome recipe that’s sure to please!

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Ingredients

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 cup elbow macaroni

1 can (15 oz) black beans, drained and thoroughly rinsed

1 can (15 oz) corn, drained

1 can (15 oz) diced tomatoes with green chilies (do not drain)

1 cup vegetable broth

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup shredded cheddar cheese (optional, for a cheesy topping)

Fresh cilantro leaves, for garnish

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it's ready for baking.

Prepare the Sweet Potatoes: In a medium saucepan, bring a pot of water to a rolling boil. Carefully add the diced sweet potatoes and cook for approximately 10 minutes, or until they are tender enough to be pierced easily with a fork. Once cooked, drain and set them aside.

Cook the Macaroni: Using the same saucepan, bring fresh water to a boil and cook the elbow macaroni according to the package directions until it is al dente. Drain the pasta and set it aside as well.

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.

Incorporate the Spices: Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well and cook for another minute, allowing the spices to become aromatic.

Mix the Ingredients: To the skillet, add the cooked sweet potatoes, black beans, drained corn, diced tomatoes (with their juices), vegetable broth, and cooked elbow macaroni. Stir thoroughly to ensure all ingredients are well combined and coated with the spice mixture.

Transfer to Baking Dish: Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil. Pour the sweet potato and macaroni mixture into the dish, spreading it out evenly.

Add Cheese Topping: If you desire a cheesy finish, sprinkle the shredded cheddar cheese evenly over the top of the mixture.

Bake the Dish: Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden, and the entire dish is heated through.

Garnish and Serve: Once baked, remove the dish from the oven and let it rest for a few moments. For an added burst of flavor and color, garnish with fresh cilantro leaves before serving.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve warm in bowls, with an additional sprinkle of cilantro on top for freshness, and provide lime wedges on the side for an optional zesty squeeze!