Hidden veggies

Here's a name you've probably never heard -- sweet potato enchiladas. I adapted the recipe from one at allrecipes.com. It is a meatless dish, which I'm always happy about. We're trying to be a little healthier around here. The filling is surprisingly good -- creamy and flavorful. My husband and 2-year-old really liked this meal. I'm still interested in tweaking it. I'm not a huge fan of canned red enchilada sauce, so I've got to come up with an alternative. In the comments on the original recipe, some people mentioned substituting green sauce. We'll see! I actually think this filling might be good in the baked taquitos we love. Let me know if you try it, and if you have any successful tweaks.

THE RECIPE:

2 large sweet potatoes, peeled and cubed

1 8-ounce package reduced-fat cream cheese

4 green onions, thinly sliced

1 1/2 tsp. chili powder

1 tsp. ground cumin

1 1/2 tsp. dried oregano

1 tsp. salt

1/4 tsp. black pepper

10 corn tortillas

1 10-ounce can red enchilada sauce

1/4 c. reduced-fat sour cream

Shredded cheese

Boil sweet potatoes until tender, 15 to 20 minutes. Drain, then mash them with cream cheese, onions and seasonings. Heat oven to 350 degrees and grease 9x13 pan. Heat three tortillas at a time between two damp paper towels in microwave for about 45 seconds. (This way, they won't crack when you roll them.) Place about 1/3 cup of filling in each tortilla, then roll and place seam-side down in baking dish. Whisk together enchilada sauce and sour cream, then pour over enchiladas. Cover with shredded cheese. Bake for about 30 minutes, or until cheese is beginning to brown.