Sweet Potato and Bean Casserol

• 1 (19 ounce) can chickpeas, drained and rinsed
• 1 (19 ounce) can white beans, drained and rinsed
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 1 lb ground round
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 12 teaspoon ground allspice
• 13 teaspoon black pepper
• 14 teaspoon ground cloves
• 4 sweet potatoes, peeled and cut into 1/8-inch-thick slices (about 2 pounds)
• 2 cups shredded cheddar cheese

1. Heat oven to 350.
2. Coat 4-quart casserole with cooking spray.
3. Combine beans, ground round, sugar, salt, cinnamon, allspice, pepper and ground cloves in a bowl.
4. Layer one-third of sweet potato slices in casserole.
5. Spread half of bean mixture over top.
6. Sprinkle with third of cheese.
7. Repeat layering again.
8. Place remaining third of sweet potato slices on top.
9. Cover with foil.
10. Bake for 1 hour.
11. Sprinkle remaining cheese over top.
12. Bake, uncovered, another 30 minutes or until potatoes are tender.
13. Let stand 10 minutes before serving.

chickpeas, white beans, red kidney beans, ground round, sugar, salt, ground cinnamon, ground allspice, black pepper, ground cloves, sweet potatoes, cheddar cheese

Taken from www.food.com/recipe/sweet-potato-and-bean-casserol-456611 (may not work)