4 med. sweet potatoes, peeled and cut 3/4 inch thick
1 lg. onion, sliced
1 med. green pepper, chopped
1 1/2 lbs. beef round steak, cut 3/4 inch thick pieces
2 tbsp. cooking oil
1 clove garlic
1 tbsp. flour
1 (16 oz.) can tomatoes, cut up
1/2 c. beef broth
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dried thyme, crushed
1/8 tsp. pepper

Layer sweet potatoes slices, onion slices and green pepper in a 2 quart casserole. Brown meat in hot oil, put the meat in casserole with potatoes. Mix slightly. Cook garlic tender but not brown, blend in flour and tomatoes, beef broth, sugar and 1/2 teaspoon of salt, thyme, pepper and hot pepper sauce, cook and stir until thickened and bubbly, pour over meat and vegetables in casserole. Bake covered at 350 degrees until meat and vegetables are tender, about 1 1/2 hours. Occasionally spoon sauce over meat and vegetables.