1 can corn with green and red peppers, drain and reserve ¼ c. liquid
1 tbsp Polaner® Chopped Jalapeños
1/8 tsp ground cinnamon
2 cup buttermilk baking mix
2/3 cup milk
Directions
Spray 12 x 8-inch baking dish with nonstick cooking spray. In 3-quart saucepan over medium heat, in hot oil, cook onion 10 minutes or until very tender but not browned. Stir in sweet potatoes, tomatoes with liquid and water; heat to boiling. Reduce heat; cover and simmer 20 minutes or until sweet potatoes are tender.
Stir in beans, corn, reserved corn liquid, jalapeños and cinnamon; heat to boiling. Pour into prepared baking dish.
Preheat oven to 400 degrees. Mix baking mix and milk until soft dough forms. Spoon tablespoons of dough around edge of baking dish.
Bake 15 to 20 minutes until biscuits are browned and filling is bubbly.
