Mexican Shepherd

Props to Naomi for naming this recipe.
I heard of a recipe for shepherd's pie made with sweet potatoes instead of regular potatoes,
but i decided to do a vegetarian version with beans and (hey, why not) a hint of curry.
Turns out, this was the best concoction I've come up with in a long time.

You will need:
one 8oz can of black beans
one 8oz can of red kidney beans (I used light, but dark would be fine)
3 large sweet potatoes
one large onion
one can (12 oz) of diced tomatoes
one 8 oz can of sweet corn
Adobo seasoning
Yellow curry powder
basil (about a tsp)
milk
1/3 stick of butter
1 tbsp sugar
salt and pepper to taste

-Start by scrubbing and cutting your sweet potatoes into large chunks
-Put in water with a few shakes of salt and the sugar, bring to a boil
-While the water is coming to a boil, dice your onion. When the water comes to a boil, add the onion to a separate pan with a tbsp of olive oil. sprinkle Adobo seasoning over them lightly and cook on medium low heat until clear-ish.
-Add to a medium pot the two cans of beans (rinsed), corn, tomatoes, curry powder ( I sprinkled it across the top until there was a fine coating on everything), basil, salt and pepper.
-When the onions are cooked, add them to this mixture and place on medium heat; stir.
-When the potatoes are soft when speared with a fork, drain them and then add them back to the pot with a few tbsp of milk and the butter. Mash!
-The bean mixture should simmer for only about 5-10 minutes, and then it is ready to eat!
Put the potatoes in a bowl, top with the bean mixture, and (optional) grated cheddar cheese.

Enjoy!