I have never cooked a lot with sweet potatoes but it turns out that they are a lot better for you than regular russet potatoes. There are tons of things you can do with sweet potatoes other than just adding butter and brown sugar, this recipe was a big hit with Andy and it is now in our favorite meals pile.
4 sweet potatoes
2/3 (8 oz) package of cream cheese, softened
chopped green onions
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
oil for frying
about 6 to 10 corn tortillas
enchilada sauce
package of shredded Monterrey jack cheese
Boil sweet potatoes till tender, about 30 min. Cool and peel (I kept the skin on).
Place sweet potatoes in a bowel and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper. Mix well
Preheat oven 350 and grease 9x13 pan
Heat oil in skillet and fry the tortillas and drain on paper towels
Layer the tortillas, sweet potato filling, and cheese until you are out of fixings then pour enchilada sauce over the whole thing. Top with extra cheese.
Bake for around 30 min till sauce bubbles and cheese melts.
Who would of thought that enchilada sauce and sweet potatoes would make such a perfect combination?