Sweet Potato And Bean Casserole

• 19 oz (538g) drained and rinsed chickpeas, canned
• 19 oz (538g) drained and rinsed white beans, canned
• 19 oz (538g) drained and rinsed red kidney beans, canned
• 1 lb (453g) ground beef
• 2 tsp sugar
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/3 tsp pepper
• 1/4 tsp ground cloves
• 2 lb (4 pieces or 907g) peeled and cut into 1/8-inch-thick slices sweet potatoes
• 2 cups shredded cheddar cheese

1. Method
2. Heat oven to 350 degrees F. 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. Spread half of bean mixture over top. Sprinkle with third of cheese. Repeat layering again. Place remaining third of sweet potato slices on top. Cover with foil.
5. Bake in 350 degree F oven for 1 hour. Sprinkle remaining cheese over top. Bake, uncovered, another 30 minutes or until potatoes are tender. Let stand 10 minutes before serving. Makes 10 servings.

chickpeas, white beans, beans, ground beef, sugar, salt, ground cinnamon, ground allspice, pepper, ground cloves, sweet potatoes, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/sweet-potato-and-bean-casserole-52967321 (may not work)