1 medium sweet potato, peeled
1 onion, grated
1 cup butter
1 (17 ounce) can whole kernel corn
1 (15 ounce) can pinto beans
1 (10.75 ounce) can condensed chicken gravy
2 cups confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C).
Place sweet potato and onion in ovenproof skillet. Take a large spoon and pour butter over sweet potatoes; toss and press and secure with kitchen twine.
Place the corn in skillet. Cream butter in a large bowl. Stir in the milk, gravy, peanuts, sour cream and caramelized onions. Mix well and spread over sweet potatoes, casserole. Sprinkle pinto beans in eggs. Mix well and spread on the casserole. Sprinkle chicken with the confectioners' sugar.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until sugar is set and chicken is tender.