Sweet Potato Chili Mac Bake

When the temperature drops and the days grow shorter, comfort food becomes an essential part of our lives, providing not just nourishment, but warmth and solace. For many, the term "comfort food" evokes images of hearty casseroles, steaming bowls of pasta, and rich, flavorful stews. Among these beloved dishes, one particular combination stands out: the marriage of sweet potatoes and chili mac. This Sweet Potato Chili Mac Bake is a delightful twist on a classic, merging the creamy texture of sweet potatoes with the savory warmth of chili mac to create a nutritious and satisfying meal that everyone can enjoy.

Warm up your evenings with this delicious Sweet Potato Chili Mac Bake! This comforting dish combines creamy sweet potatoes and savory chili mac for a satisfying meal that’s perfect for family dinners or gatherings. Vegetarian-friendly and easily customizable, it’s a nutritious twist on a classic favorite. Packed with vitamins and fiber, this bake is not only a treat for your taste buds but also a wholesome option for cozy nights in. Discover how to create this hearty dish and share the joy of cooking with loved ones.

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Ingredients

2 medium sweet potatoes, peeled and diced

1 cup elbow macaroni

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

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

1 can (15 oz) diced tomatoes (with juices)

1 can (6 oz) tomato paste

2 cups vegetable broth

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper to taste

1 cup shredded cheese (cheddar or a dairy-free alternative)

½ cup corn (fresh or frozen)

Fresh cilantro or green onion for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Sweet Potatoes: In a pot of salted boiling water, cook the diced sweet potatoes for about 8-10 minutes, or until tender. Drain and set aside.

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

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for about 5 minutes until the vegetables are softened.

Combine Ingredients: Stir in the cooked sweet potatoes, black beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Bring to a simmer and cook for about 5 minutes to meld the flavors.

Mix in the Pasta: Add the cooked elbow macaroni and corn to the skillet, mixing well to combine all ingredients thoroughly.

Transfer to Baking Dish: Pour the chili mac mixture into a greased 9x13 inch baking dish, spreading it evenly.

Add Cheese Topping: Sprinkle the shredded cheese evenly over the top of the chili mac.

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

Garnish and Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro or green onions before serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8