Recipe by Stephanie Edwards

Makes 5 servings (1 cup each)

Ingredients:

• 1 1/2 pounds yams (sweet potatoes), large dice
• 1/2 pound yams, small dice
• 3/4 cup sweet kernel corn
• 3/4 cup black beans
• 2 cups blanched broccoli heads, small dice
• 1 pint whipping cream
• 1 cup spinach, chiffonade-cut, blanched
• 1/2 to 1 1/2 cups, chicken or vegetable stock (optional)
• Mixture of Cheddar and Monterey Jack cheeses

Instructions:

Bring a pot of water to a rapid boil. Add large-diced yams. In a separate pot, bring water to a boil and cook small-diced yams just until tender, then drain and set aside for later use. In a saucepan, combine corn and black beans. Cook until tender. When large-diced yams are soft, remove from heat and drain. Slowly add 1 pint whipping cream as you mash the yams. Return mashed yams to the stovetop. Add in corn and bean mixture, broccoli and spinach. Let simmer for 30 minutes. Chicken or vegetable stock can be added for desired consistency. Top with small-diced yams and cheese before serving.