INGREDIENTS:
1 1/2 lbs. yams (sweet potatoes) large diced
1/2 pound yams (small dice)
3/4 cup sweet kernel corn
3/4 cup black beans
2 cups blanched broccoli heads (small dice)
1 pint whipping cream
1/2 - 1 1/2 cups chicken or vegetable stock (optional)
1 cup spinach chiffonade, blanched
Mixture of cheddar and monterrey jack cheese

Directions:
Bring a pot of water to a rapid boil. Add 1 1/2 pounds yams. In separate pot, bring water to a boil and cook small diced yams just until tender-set aside for later use. In saucepan, combine corn and black beans. Cook until tender. Remove yams and drain. Slowly add 1 pint whipping cream as you mix the yams. Return bisque (puree) to the stovetop. Add in corn and bean mixture, broccoli, and spinach. Let simmer for 30 minutes. Chicken or vegetable stock can be added for desired consistency. Top with small diced yams and cheese before serving.