Getting Doughmesstic…

Hi All…. Susan and I of She’s Becoming Doughmesstic decided to do a blog post swap for Super Bowl. If you want to see what I made head over to her site.

Hello everyone! I’m thrilled to be here, guest posting for Miss Peabody, Queen of Sweet. Me? I’m Susan, and I have my own blog – She’s Becoming Doughmesstic. Over there you’ll find lots of sugary goodness, a few dinner worthy concoctions, breads, breakfasts…you name it. But like Peabody, I LOVE desserts, so you’ll find no lack of them there!

When the two of us put this plan in motion, I had every intention of making you all something sweet. Cupcakes, brownies, cookies. But P probably has you covered there, so I opted to go a little savory, and present you with this incredible Sweet Potato Chili.

After having survived a long and brutal winter, filled with lots of football and the foods that go along with it, I thought it was time to change the snacking line-up for this year’s Super Bowl. Sure, you need the staples when watching the big game: Chicken Wings, Meatballs, Chips & Dip. But why not add in a little sweetness? A little heat with those chips? How about Sweet Potato Chili?

Thick enough to use as a nice dip for some Tortilla Chips, but just as good on its own as a meal, this chili offers a nice kick along with it’s refreshing cilantro and orange zing to keep it fresh. And the sweet potatoes? Well, they are the icing on the cake…and I know you LOVE cake.

Three Bean & Sweet Potato Chili

Makes 10 servings

• 4 Tablespoons Salted Butter
• 1 Teaspoon Minced Wet Garlic
• 1 Sweet Onion, chopped
• 1 Tablespoon Chili Powder
• 2 cups Vegetable Stock
• 1 1/2 pounds Sweet Potatoes, cut into cubes
• 2 – 15oz. cans Mild Green Chili Diced Tomatoes, not drained
• 1 can Rotel Diced Tomatoes with Lime & Cilantro, drained
• 1 – 15oz can Black Eyed Peas, drained
• 1 – 15oz. can Black Beans, drained
• 1 – 19oz can Cannellini Beans, drained
• 1 can Sweet Corn, drained
o 1 Tablespoon Orange Juice
• 1/2 cup fresh chopped cilantro
• 1 Tablespoon Orange Zest
• 1/2 Tablespoons Lime Zest

Melt butter in large dutch oven or pot. Add onions and cook over medium high heat for 2 minutes. Add chili power and stir, cooking for another minute.

Add vegetable stock and sweet potatoes, and cook on medium/low for about 10 minutes. Add tomatoes and beans, then simmer for roughly 10 more minutes. Add corn and orange juice and cook 5 additional minutes. When ready, add zest and cilantro. Serve with tortilla chips if desired, and enjoy!

Thanks for having me today, Peabody! It’s been fun!


  1. LOVE sweet potato chili… like… love love love!

  2. I love that you guys swapped, great idea!

  3. I like the swap idea! Chili looks good and so does Peabody’s cheesecake bites – yum!

  4. Enjoyed the guest post!

  5. Making this tonight with a few tweaks and really looking forward to it!

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