Sweet Potato Chili Bake

2 c. cubed, peeled sweet potato
1 medium sweet red pepper, chopped
1 T. olive oil

1 garlic clove minced

1 can diced tomatoes, undrained
2 c. vegetable broth
1 can black beans, drained and rinsed
4 1/2 t. brown sugar
1/2 to 1 jar of Homade Chili Sauce (added to recipe by Claire)
3 t. chili powder (this seemed like a lot, so I made them small teaspoons, but it didn't end up tasting too chili powdery)
1 t. salt
1/2 t. pepper

1 pkg. corn bread/muffin mix
1/2 c. shredded cheddar cheese

In an ovenproof Dutch ovven, saute sweet potato and red pepper in oil until crisp-tender.
Add garlic; cook 1 minute longer.
Add tomatoes, broth, beans, brown sugar, chili powder, salt and pepper (and Homade Chili Sauce). Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. (This looks like way too much liquid, but don't worry- after it bakes, it's fine).

Meanwhile, prepare the corn bread batter according to package directions; stir in cheese.
Drop by spoonful over chili.

Cover and bake at 400 degrees for 18-20 minutes (I took the lid off the last couple min to brown the top) or until a toothpick inserted near the center comes out clean.