Sweet Potato Enchiladas

I wasn't sure how my family would recieve this version of the enchilada. My children are not incredibly bold or daring in terms of broadening their palate. Perhaps I did it because I am influenced by LILIPOH magazine or perhaps it was Farmer John's fault. He appeared in director, Taggart Siegel's documentary, The Real Dirt on Farmer John. Whatever it was that conjured up the courage within, matters not. This was a risk worth taking for sure!! Best part is, we have enough to eat more tonight!! Yay for Farmer John and his fantastic new cookbook, The Real Dirt on Vegetables.

I serve this with a side of quinoa and mixed greens salad. Sauted kale or chard would be yummy too. Farmer John says you can add a little cooked chorizo after step five. ( a spicy Italian sausage. they carry it at our local Concordia New Seasons)

serves 4-6 contains: dairy and corn

3 Med Sweet Potatoes ( i used garnet yams)
3 Tbs butter
2 Med onions, diced
3 cloves garlic, minced
2 tsp ground cumin
2tsp fresh oregano or 1tsp dried
1tsp ground coriander
1tsp salt
12 corn tortillas
1 recipe enchilada sauce or 4 cups prepared enchilada sauce
1 cup grated sharp cheddar cheese ( i used mild, raw cheddar and more of it)

1. Preheat the over to 350 F. Lightly grease a 9 x 13 baking dish

2. Bake the sweet potatoes on a baking sheet until soft. 40-50 min. let cool, peel and mash.

3. Melt the butter in a medium skillet over medium-high heat. Add the onion, saute until translucent, 5-7 min. Stir in the farlic and cook for 1 more min.

4. Stir in the cumin, oregano, coriander, and salt, cook, stirring constantly, for 2 min. Add the mashed sweet potatoes and cook for 2 min longer. Remove from heat.

5. Wrap the tortillas in a dish towel and place in a steamer basket over boiling water for about 10 min.

6. Fill each tortilla with about 1/3 cup of the sweet potato filling and roll up. Place the prepared tortillas in the greased baking dish. Pour the sauce over the top and sprinkle with the cheese. Bake until the sauce is bubbling and the cheese is melted, 20-25 min.

Enchilada Sauce Recipe (worth making yourself!!)

1 Tbs veg oil
1 med onion, minced
1 Tbs chili powder
2 tsp ground cumin
2 tsp fresh oregano or 1 tsp dried
8 cloves garlic, minced
4 cups pureed tomatoes ( i like the Bionature strained tomatoes in the glass jar)
salt

1. Heat the oil in a medium skillet over medium heat. Add the onion, chili powder, cumin, and oregano, cook, stirring for 5 min. Stir in the garlic and continue to saute until the onion is soft, 2-3 more min.

2. Add the tomatoes and a pinch of salt. Cook over low heat until flavors are fully developed, 30-45 min. Season with more salt to taste. ( I pulsed mine in my food processor for a few min, when done cooking)