HOMEGROWN

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Homegrown Fair Submission: Sweet Potato Enchiladas

I've spent the year trying to eat as locally as possible (blog: Local Me). I read about sweet potato enchiladas in Farmer John's cookbook. My recipe goes in a different direction, especially with the spices. 


Sweet Potato Enchiladas

10 corn tortillas
3-4 sweet potatoes, prepared for mashing (baked in oven, stove or microwave)
2-3 tablespoons of butter
1 onion, diced
4 cloves of garlic, minced
Seasonings to taste, like cumin, turmeric, Chinese five spice, oregano, basil
4-5 cups of enchilada sauce (easy to make homemade)
2 cups grated cheese (I recommend Vermont cheddar)

Preheat oven to 350 degrees and grease a 9x13 baking dish. Melt butter in skillet and saute onions for 5 minutes. Add minced garlic and and selected seasons and cook for 2-3 minutes more. Meanwhile, mash the sweet potatoes in a medium mixing bowl. Add onion and garlic mixture and stir well to combine. Warm the tortillas in a steamer basket, oven, or microwave. Fill each tortilla with a heaping spoonful of the sweet potato mixture, roll, and place in the baking dish.


Pour the enchilada sauce over the top and sprinkle with the grated cheese.

 

Cover with foil and bake for 15 minutes. Remove the foil and bake 20-30 minutes more, until sauce is bubbling and the cheese is golden. I recommend serving with a green vegetable, like sauteed balsamic glazed Brussels sprouts (pictured above).

P.S. Making homemade enchilada sauce is quite easy. Simply heat 1-2 tablespoons of oil in a skillet, add 1 onion, minced garlic, spices to your liking, and cook for about 8 minutes. Add 4-5 cups of pureed tomatoes (from a food processor or food mill), cover, and cook over low heat until well blended, about 45 minutes

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