Sweet Potato Enchiladas

Adrien’s ArtiHeart and Sweet Potato Enchiladas

Adrien suggests that if you have any sweet potato enchiladas leftover, heat them up the next day and add a fried egg on top. The perfect brunch!

Sauce Ingredients

1 Tbs olive oil
3 cloves garlic, minced
3 shallots, minced
½ tsp dried oregano
2 ½ tsp chili powder
½ tsp dried basil or 1 Tbs fresh basil, chopped
¼ tsp cumin
1 tsp dried parsley or 1 Tbs fresh parsley, chopped
¾ cup tomatillo salsa (or your favorite, not chunky)
1 can tomato sauce
½ cup water
Sea salt and black pepper to taste

Heat the olive oil in a sauce pan. Add the garlic and shallots and sauté until translucent. Add the remaining ingredients and simmer for 15 to 20 minutes.



Enchilada Ingredients
2 pouches (12 oz.) Natural ArtiHearts
3 medium sweet potatoes (12 to 14 ounces)
2 Tbs olive oil
Sea salt and black pepper to taste
8 medium flour tortillas
½ lb extra sharp white cheddar, grated
½ lb Monterey Jack, grated
3 green onions, chopped
¼ cup chopped cilantro

Peel the sweet potatoes and cut them into quarters lengthwise. Then cut the quarters into ¼ inch slices. Add 1 Tbs olive oil to a sauté pan and heat over medium heat. Add the sweet potatoes and sauté over medium heat until tender. Season with sea salt and black pepper. When ready, transfer the sweet potatoes to a tray to cool.

Preheat the oven to 350˚F. Remove the Natural ArtiHearts from their pouch and place them on the tray with the sweet potatoes. Cut any larger pieces to the same size as the sweet potatoes.

Grease a 9” X 13” Pyrex baking dish with 1 Tbs olive oil. Add ¼ cup Enchilada Sauce to the bottom of the dish. Mix the 2 grated cheeses together. Take a flour tortilla and sprinkle with cheese. Add equal parts sweet potatoes and Natural ArtiHearts. Cover with chopped cilantro, green onion and a touch more cheese. Roll tightly with tearing the tortilla and place in the Pryex dish. Continue with the remaining tortillas. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake at 350˚F for 25 minutes. Remove from the oven and allow to rest for 10 minutes before serving.