Sweet Potato Enchiladas

On Wednesday night I fixed Sweet Potato Enchiladas for dinner!!

Ingredients:

• 3-4 sweet potatoes
  
• 1 (8 ounce) package cream cheese, softened
  
• 4 green onions, chopped
  
• 1 teaspoon chili powder
  
• 1 teaspoon ground cumin (optional)
  
• 1 teaspoon dried oregano
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 12 (7 inch) flour tortillas
  
• 1 (19 ounce) can enchilada sauce
  
• 1 (8 ounce) package shredded Monterey Jack cheese
  

Directions:

1. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes. (I peeled them prior to boiling).
2. Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
3. Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
4. 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. (Oppps! Just realized I forgot the cheese!)
5. Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

Result: These were YUMMY! Didn't even miss the meat, as usual :)