Elk & Peach Stew

1 1/2 lbs. Elk meat cubed
1/4 cup oil
3 sweet potatoes peeled and quartered
1 large can tomatoes
1 medium onion chopped
1/2 cup green pepper chopped
1/4 tsp. Cinnamon
1 clove garlic crushed
1 can kernel corn drained
1 large can peaches drained

Heat oil in skillet and brown meat on all sides. Put meat in colander and rinse under tap water. In a large baking dish mix together meat, potatoes, tomatoes with liquid, onion, green pepper, cinnamon, and garlic. Cover and bake at 350 for 1 1/2 hours. Remove and place peaches evenly over top before serving. Add salt and pepper to taste.