Spicy Bean, Sweet Potato and Cornbread Bake

For lunch today, I concocted this "bake" (Rutiger hates the word "casserole") from leftover beans and cornbread muffins. We loved it! Rutiger can not only be picky in the names of foods, but also picky when it comes to our legume friends. But the spicy beans seemed to do it for him. Adjust the spicy factor to your taste.

Ingredients:
* 1-2 large sweet potatoes, peeled and cut into uniform pieces
* 1/2 teaspoon salt
* 1 cup black beans
* 1 cup red kidney beans
* 1/8 teaspoon cayenne pepper
* pinch or two of hot pepper flakes
* 2 tablespoons liquid aminos
* 2 medium size corn muffins (preferably 100% whole grain), crumbled
* 1-2 tablespoons maple syrup, optional
* 1 teaspoon olive oil
Boil the potatoes in a small amount of water with the salt until tender. Meanwhile, mix the beans together with the liquid aminos and spices. Set aside. Lightly oil casserole dish or large loaf pan. When the potatoes are done, drain them and mash them up. Spread the potatoes in the bottom of the pan in an even layer. Top with the bean mixture, followed by the crumbled corn muffins. If you want, drizzle the top of the cornbread with some maple syrup. Bake at 375 degrees F for 20 minutes, until the top is brown. Enjoy!