Sweet Potato Enchilada

Super-yum! This GFCF recipe was a total hit at last night's dinner. Even our niece who doesn't normally like sweet potatoes raved about it. Funnily enough, growing up I didn't like them either and my dad was a huge fan. It's the southern influence I guess. Growing up with Kentucky rellies results in lovin' the southern food....sweet potatas, milk gravy,hushpuppies, catfish, etc. As a kid they were just baked with a touch of brown sugar and butter, and as an adult, I'm trying all sorts of different recipes and truly like them....sometimes. THIS is one of those times!

Sweet Potato Enchilada

1 large onion or leek, diced

1 tsp minced garlic

1/8 tsp cumin

1/4 tsp coriander

1/4 tsp chili powder

Dash cayenne pepper

1/8 tsp garlic powder

3-4 cups sweet potatoes, boiled & mashed - I use a mix of sweet potatoes & yams.

1/2 cup salsa

8 GF corn tortillas cut in quarters

CF cheese ( Cashew Cheese is the cheese of choice in our house)

Saute onion and garlic. Or steam together in the microwave. Add spices to onion mixture and cook until translucent. Add to mashed sweet potatoes. Adjust seasonings. Spray a baking pan with oil. Layer with half of the salsa, half of the tortillas, sweet potatoes, remaining salsa, and remaining corn tortillas. Top with CF Cheese, if using. Bake at 350 for 20-30 minutes, until done.

Yield: 8 servings-193 calories per serving.

Courtesy of The Kid Friendly ADHD & Autism Cookbook