Start with a lasagna pan, as deep as you have.
Cover the bottom with an inch or so of very firm polenta, about 6 cups or so. I usually make extra and save some for pasta sauce later in the week.
Over the top of that add a layer of mashed sweet potato (great to save some plain for little ones or freeze in ice cube trays). Boil 2 large ones until you can mash them with a fork, no need to puree or the dish gets too soupy.
On top of that add your best cuban or mexican black beans. I do a lg sweet onion, red and yellow peppers diced, garlic, cumin, and a bit of coriander in canola oil or your preference. Use enough beans to cover the last layer, in cans it would be 2 I think. It's fast and easy.
Right now you've got a layered dish that you can heat and eat, not too spicy for little ones or picky eaters. What I did last night to finish the dish for adult (vegetarian) tastes was add on top of the beans - sliced butter sauteed plantains and a spicy ancho chili sauce using this recipe:http://southernfood.about.com/od/chi...s/r/blbb90.htm
This is great with pork medallions also in this sauce. It's really not that spicy and I keep some in the freezer it's so yummy. It's also great for enchiladas or eggs if you make extra.
You can also top with chicken and tomatillo or enchilada sauce, or shredded beef, whichever sauce you like, about 2 cups. Any more than that will make it too runny overall. It's a versatile dish, you can modify so easily based on your family's tastes, and again, it's a LOT of food. Love those sweet potatoes!