Vegetarian: Sweet Potato Enchiladas

In 2008, I attended one of my first graduate school classes at the University of Texas. Choosing your seat is always the toughest part on the first day, and I finally settled on a seat that was close enough to the front to see, but not too close - no need to let everyone know I was a nerd on the first day. I had no idea just how pivotal that decision was because those four strangers on my row ended up being my favorite group of friends. Kate is one of those friends. Kate is beautiful, energetic, and enthusiastic about everything. She dives into life head-first with such passion that you cannot help but be inspired by her. Therefore, it is fitting that Kate is the inspiration for this week's theme :)

Kate has been a vegetarian for several years. Although she loves eating out, she is also quite the creative cook (and she makes a mean plate of migas, but more on that later). I invited her over to my apartment last week for a test-cooking/brainstorming session. She made one dish that particularly intrigued me - sweet potato enchiladas. I love sweet potatoes, but only when they're used in savory dishes like this one. The satisfying starch in the sweet potatoes acts as a great natural substitute for meat in this dish, and the creamy texture and wonderful spices will blow you away. You have to try this at home - I guarantee it will change your mind about vegetarian food. Enjoy!

Assembling!

There isn't any parsley in this dish, but I had some on hand and I needed a garnish :)

Sweet Potato Enchiladas

(as adapted from Allrecipes.com)

6 servings

• 5 sweet potatoes
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup cilantro, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup vegetable oil for frying
• 12 (7-inch) corn tortillas
• 1 (19-ounce) can enchilada sauce
• 1 1/2 cups shredded Monterey Jack cheese

ONE: Put the sweet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, and boil until potatoes are fork-tender, about 30 minutes. Cool and peel the sweet potatoes.

TWO: Place the sweet potatoes in a bowl, and mash them with the cream cheese, cilantro, chili powder, cumin, oregano, salt, and pepper until well mixed.

THREE:  Preheat oven to 350 F and grease a 13 x 9 inch baking dish.

FOUR: Heat the oil in a skillet over medium heat and quick-fry the tortillas, one at a time, for about 10 seconds per side. Remove the tortillas with tongs and drain on paper towels. The goal here is to get pliable corn tortillas that will be easy to roll, so if they're turning out more like tortilla chips, fry them for a shorter amount of time or turn down the heat.

FIVE: Place about 1/3 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. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.

SIX: Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown. Serve with salsa.

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