Sweet Potato Enchilada Bake

You have never had sweet potatoes like this.  This sweet potato enchilada bake has even those who avoid those sweet and sugary potato dishes at Thanksgiving and Christmas reaching for seconds.
It’s savory, it’s filling and nutrient dense.  Not to mention it’s incredibly easy to make.

I came up with this sweet potato bake recipe waaay back when we were broke and nearly destitute ☹️

Sweet potatoes were on sale everywhere ( 4 lbs/ $1) so we stocked up since that was pretty much all we could afford.  I wanted another way to eat thme, so this is what I came up with.

Fortunately now, we enjoy it not becuase sweet potatoes are all we can manage, but because we still love the recipe.  And it does remind us to be grateful for all we have and how far we’ve come. 💕

Directions

1- Begin by preheating the oven to 400F.
Then cook the ground meat on the stove in most preferred way.  We are simple and sautee with some garlic salt.
When finished set aside.

2- Next rinse 3 large sweet potatoes, then poke 4-5 times with a fork, and microwave on high for approx 5 min or until soft enough to mash.

TIP: I leave the skin on, when peeled the microwave tends to put an annoying rough surface on them.

3- Slice the cooked potatoes in half, scoop out of the skin and mash into a large bowl with a fork.

4- In the same large bowl add remaining ingredients (minus 1/2 cup of cheese)

spread ingredients into a casserole dish.  Sprinkle remaining cheese on top.

Bake in the oven for 10 -15 minutes.

enjoy!