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When it comes to comfort food, few dishes can rival the heartiness of a classic chili mac. Now, imagine combining that beloved flavor profile with the nutritious goodness of sweet potatoes. The Sweet Potato Chili Mac Bake is not only a mouthwatering twist on the traditional chili mac but also a dish that embodies warmth, nourishment, and satisfaction. This recipe is perfect for families, gatherings, or any occasion where a cozy meal is in order.

Sweet Potato Chili Mac Bake

Discover the delightful twist on a classic favorite with Sweet Potato Chili Mac Bake. This comforting dish combines the savory elements of chili mac with nutritious sweet potatoes for a meal that's both hearty and delicious. Packed with flavor from beans, corn, and spices, it's easy to prepare, making it perfect for families or gatherings. Enjoy the warmth and satisfaction of this well-rounded dish that everyone will love. Try it today for a fulfilling meal!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup elbow macaroni

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

1 can (15 oz) corn, drained

1 can (15 oz) diced tomatoes with green chilies

1 cup vegetable broth

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup shredded cheddar cheese (optional for topping)

Fresh cilantro, for garnish

Instructions
 

Preheat your oven to 350°F (175°C).

    Cook the sweet potatoes: In a medium saucepan, bring water to a boil. Add the diced sweet potatoes and cook for about 10 minutes, or until fork-tender. Drain and set aside.

      Cook the macaroni: In the same pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

        Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes or until the onion is translucent.

          Add the spices: Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional minute to toast the spices.

            Combine the ingredients: In the skillet, add the cooked sweet potatoes, black beans, corn, diced tomatoes (with their juices), vegetable broth, and the cooked elbow macaroni. Stir well to combine all the ingredients.

              Transfer to a baking dish: Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.

                Top with cheese: If desired, sprinkle shredded cheddar cheese evenly over the top.

                  Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and everything is heated through.

                    Garnish and serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.

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