Dinner

Sweet Potato Enchiladas is for Dinner.

Sweet Potato Enchiladas takes 20 minutes to prepare.

Sweet Potato Enchiladas takes 20 minutes to cook.

Sweet Potato Enchiladas makes 12 servings.

The ingredients for Sweet Potato Enchiladas are:

Enchiladas:
5 med-sized sweet potatoes/yams, enough to yield about 3 cups of baked yammy goodness
1 largeish onion
2 cloves garlic
1 28 oz can diced tomatoes, drained (or, you know, fresh if you can get them)
salt
cumin (2 tbs?)
coriander (1 tbs?)
red chile powder (1 tb)
1 tb canola oil
12 fat free wheat tortillas (yes, I know, but damnit, these held together better)

Enchilada sauce
1 cup or so salsa
1 habanero pepper
1 can mild green chiles (or 3 fresh, if you can get them)
coriander
cumin

Here is how you make Sweet Potato Enchiladas:

Bake the sweet potatoes at 350 for an hour or so, until nice and soft. Peel and give a very rough chop.Heat oil in good sized skillet. Saute onion and garlic until just brown. Add in sweet potato, tomatoes and spices. Cook until soft and kinda mushy, but not liquidy.Spoon into tortillas, wrap and place in rectangular casserole dish wrap-down.In the same (now mostly empty skillet) toss in the salsa and peppers. Cook until the peppers start to get soft and be sure to mix in some of the other sweet potato mush that’s still in the pot. Let cook down a teeny bit. Pour into mini-chopper or food processor and blend until smoothish. Pour over enchiladas.Cover with aluminum foil and bake at 350 for 20 or so minutes, until the filling bubbles. Serve hot.Number of Servings: 12Recipe submitted by SparkPeople user MARGYZR.

The nutritional information for Sweet Potato Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 182.1

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 703.0 mg
• Total Carbs: 42.5 g
• Dietary Fiber: 10.5 g
• Protein: 6.3 g

Sweet Potato Enchiladas is Mexican cuisine.

The dietary needs meet for Sweet Potato Enchiladas is Vegan