• Start by peeling and chopping three large sweet potatoes. Cover with water, add salt, and boil until soft. Remove from heat and strain. Then mash and add a little bit of chicken broth to make it creamy. Spread in 9x11 casserole dish.

  3 pounds sweet potatoes, kosher salt & freshly ground black pepper
• Shred a rotisserie chicken (or bake your own).

For the sauce:

• In a blender, combine the diced tomatoes, the chipotle peppers, the ground cumin, and the onion powder.

  30 oz. fire-roasted diced tomatoes, 7 oz. can chipotle peppers in adobe sauce, 1 Tablespoon ground cumin, 2 teaspoons onion powder
• In a small saute pan, cook onion in olive oil for a few minutes, or until soft. Add the minced garlic, and stir for 30 seconds, or until fragrant. Add to the blender.

  1 Tablespoon olive oil, 1 medium onion, 4 cloves garlic, salt & pepper to taste
• Blend all ingredients. Remove one cup of the sauce for serving.

To assemble the casserole:

• In a large bowl, combine the shredded chicken, the black beans, corn, and the sauce (except for one cup). Stir well to combine. Spread over the sweet potatoes.

  4 cups shredded chicken, 30 oz. black beans, 15 oz corn
• Add the Mexican cheese (or pepper jack cheese) to the top of the casserole. I also reserved some black beans and sprinkled them on the top for decoration. 

  8-10 oz. Mexican cheese
• Bake on 350 for 30-40 minutes, or until warm throughout.
  
• Serve with sauteed onions and peppers, some sliced avocado, and some chopped cilantro. The reserved sauce can be added for extra sauciness!

  sauteed peppers and onions, sliced avocado and chopped cilantro