Sweet Potato Enchiladas

Yes, I'm on a sweet potato kick. They're just so good and so versitile! And I bought a big bag at the store the other day for 99 cents so I was forced to come up with something new and exciting to do with them. HERE'S the recipe I found and here is my slightly altered version-


Sweet Potato Enchiladas

3-4 sweet potatoes, peeled and cubed
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
1 t chili powder
1 t ground cumin
1/2 t dried oregano
10-12 flour tortillas
1 10oz can tomatoes with green chilis
1 14.5oz can diced tomatoes
8 ounces shredded cheese (I used colby/jack)

Bring a large pot of water to a boil over medium heat and boil the sweet potatoes
until tender, about 25 minutes. Cool slightly then place in a bowl and mash them with the cream cheese, green onions, chili powder, cumin and oregano until well mixed.

Preheat oven to 350 and grease a 13x9 inch baking dish. Place about 1/2 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled
tortillas seam side down in the prepared baking dish. Combine tomatoes (I blended them in the blender for a smooth consistency) then pour over the enchiladas and sprinkle with cheese.

Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is just beginning to brown around the edges.

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They were delicious! We topped them with lettuce, sour cream and salsa.