Sweet Potato Enchiladas

Ingredients

• Cheddar cheese (1 cup, shredded)
• Tortillas (8)
• Taco sauce (1/2 cup)
• Sour cream (1/2 cup)
• Cream cheese (1/2 cup)
• Salt and pepper (to taste)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Sweet potatoes (2, peeled and diced)
• Garlic (2 cloves, minced)
• Onion (1, diced)
• Olive oil (2 tablespoons)

Instructions

1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the sweet potatoes, cumin, chili powder, salt, and pepper. Cook until the sweet potatoes are tender, about 10 minutes.
5. In a small bowl, mix together the cream cheese, sour cream, and taco sauce.
6. Spread 1/4 cup of the cream cheese mixture on each tortilla.
7. Divide the sweet potato mixture among the tortillas and top with the cheddar cheese.
8. Roll up the tortillas and place them seam-side down in a greased 9x13-inch baking dish.
9. Pour the remaining cream cheese mixture over the enchiladas.
10. Bake for 25 minutes, or until the cheese is melted and bubbly.