Preheat your oven to 375°F (190°C).

Boil cubed sweet potatoes in a large pot for about 10 minutes until fork-tender. Drain and set aside.

In a skillet, heat olive oil and sauté red onion and bell pepper for about 5 minutes. Add minced garlic and cook for an additional minute.

In a mixing bowl, combine sweet potatoes, black beans, corn, and sautéed veggies. Add spices, lime juice, salt, and pepper, mixing well.

Layer half of the sweet potato mixture in a greased baking dish, followed by half of the shredded cheese. Repeat the layers.

Pour vegetable broth around the edges, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.

Let casserole cool for about 10 minutes, garnish with fresh cilantro, and serve.