Sweet Potato Chili

This is probably my favorite chili recipe and I'm pretty sure it's Wyatt's too. I can pretty much always count on him to ask for seconds and thirds when I make this yummy goodness. This is also one of the two ways I can get David to happily eat sweet potato and this version is certainly healthier than the sweet potato casserole I make .

 This recipe is perfect for those days you will be gone all day and want a hot and tasty meal ready as soon as you get home. I usually cook this 8-10 hours, but it could cook for 12 without getting overcooked.
Serves about 10 with roughly 302 Calories and 11 g dietary fiber per serving.
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 You'll need: 2 tsp chili powder, 2-3 TBSP baking cocoa, 1/2 tsp nutmeg, 2 cans chili style tomatoes, 1 can chili beans, 1 can black beans, 1 can dark red kidney beans, 1 can cannellini beans, 1 lb sweet potato, 1 onion, 1 tsp oregano, 1.25 lb stewing beef

 Turn slow cooker on low. Peel and dice the sweet potato and onion. Place in the slow cooker with the beef chunks.

 Add the chili beans and tomatoes with their juices.

 Drain and rinse the cannelini, black, and kidney beans before adding them to the slow cooker.

 Add the spices...

 ...and stir together. It won't look like it has enough liquid, but it has plenty. Cover the slow cooker and leave it alone for at least 8 hours

 When it's ready, the sweet potato will be tender, the meat will be cooked, and the liquid will have more of a brown color than red.

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What's your favorite way to eat sweet potatoes?