Saturday, November 2, 2013

Sweet Potato Enchiladas

Sweet Potato Enchiladas

    • Annie 
    • September 27, 2007
The vining sweet potato plant spends the summer collecting and funneling energy into its roots, culminating in a fall crop of beautiful, bronze tubers. The sweet potato’s rich and creamy orange flesh and earthy, sweet flavor is incredibly versatile, and lends itself perfectly to this easy and delicious recipe for Sweet Potato Enchiladas.
Irresistible and comforting, these enchiladas are also easy to make. This is a weekday meal you can throw together after work and be completely satisfied. Prepare the sauce while the potatoes are cooking, and the rest comes together quickly. Sweet potatoes make a unique yet fabulous filling.
3 medium sweet potatoes (about one pound)
3 tablespoons butter
2 medium onions, diced
3 cloves garlic, minced (about 1½ teaspoons)
2 teaspoons ground cumin
2 teaspoons fresh oregano (or 1 teaspoon dried)
1 teaspoon ground coriander
1 teaspoon salt
12 corn tortillas
1 recipe enchilada sauce (below, or 4 cups prepared enchilada sauce)
1 cup grated sharp cheddar cheese
1. Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch backing dish.
2. Bake the sweet potatoes on a baking sheet until soft, 40 to 50 minutes. Let cool, and then peel and mash.
3. Melt the butter in a medium skillet over medium-high heat. Add the onions; sauté until translucent, 5 to 7 minutes. Stir in the garlic and cook for 1 more minute.
4. Stir in the cumin, oregano, coriander and salt; cook stirring constantly, for 2 minutes. Add the mashed sweet potatoes and cook for 2 minutes longer. Remove from heat.
5. Wrap the tortillas in a dish towel and place in a steamer basket over boiling water for about 10 minutes.
6. Fill each tortilla with about 1/3 cup of the sweet potato filling and roll up. Place the filled tortillas in the prepared baking dish. Pour the sauce over the top and sprinkle with cheese. Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.
Enchilada Sauce
1 tablespoon vegetable oil
1 medium onion, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons fresh oregano (or 1 teaspoon dried)
8 cloves garlic, minced
4 cups pureed tomatoes
Salt to taste
1. Heat the oil in a medium skillet over medium heat. Add the onion, chili powder, cumin, and oregano; cook, stirring for 5 minutes. Stir in the garlic and continue to sauté until the onion is soft, 2 to 3 more minutes.
2. Add the tomatoes and a pinch of salt, Cook over low heat until flavors are fully developed, 30 to 45 minutes. Season with more salt to taste.

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