Page 46 - Flathead Beacon // 10.7.15

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OCTOBER 7, 2015 // FLATHEADBEACON.COM
FLATHEAD VALLEY UM ALUMNI HOST A “NETWORKING NIGHT” EVENT
SIDE DISH JAMIE LIPHARDT SWEET POTATO
Kellyn Brown
ENCHILADAS
A
’02, Flathead Beacon Editor-in-Chief
Sammi Johnson
UTUMN IS IN FULL SWING. Comfort food is back on the
’05, Flathead Beacon Productions Marketing Director
menu. You want to use up some sweet potatoes that have been lying around. You’re craving enchiladas. Per- fect. The combination of this ingredient with this dish is the answer to switching things up. Break away from the revolving door of proteins and go meatless. Sweet potato enchiladas are hearty, satisfying and crowd pleasing. Family dinner, com- pany is coming, or the next potluck con- tribution. Nobody will be disappointed. If you’re short on time, you can substitute canned enchilada sauce, but I highly rec- ommend making it from scratch. It makes the dish taste much more authentic, not to mention you will never want to buy the canned version again. It may sound a bit time consuming, but you can plan to make the sauce and bake the sweet pota- toes a day in advance.
Teryn Waldenberg
’07, Flathead Valley Big Brothers
Big Sisters Member and Financial Analyst
Dustin Leftridge
’09, ’13, Attorney
Invite you to network, socialize and reconnect with fellow alumni and friends:
When: Thursday, Oct. 8, 2015 5 - 7 p.m.
Where: Kalispell Brewing Company 412 Main Street
What: Beverages and bites while socializing
steep about an hour. Remove each half to a platter and scrape the pulp with the edge of a spoon. Combine all ingredients including the water in a sauce pan. Bring to a simmer, simmer for 15 minutes.
Filling:
3 large sweet potatoes
1 Tbsp. cumin
1 Tbsp. chile powder
(for additional heat you can add some
pureed chipotle pepper to taste) Salt and pepper to taste
12 corn tortillas
Garnish ~ cotija cheese (can substitute
feta), shredded jack cheese, chopped cilantro and lime wedges
Grease a 9x13 baking dish and spread about one cup of enchilada sauce on bot- tom. Preheat oven to 375 degrees. Roast sweet potatoes until soft, about 35-40 minutes. When cool to touch, scoop flesh from skins into a medium sized bowl and mix with cumin, chile, (chipotle if using), salt and pepper. Warm the tortillas so they’re pliable and fill each with about a 1/4 cup of filling. Roll and place, seam side down in the baking dish. Top with remaining enchilada sauce, and as much of each of the cheeses to satisfy your per- sonal taste. Bake at 375 degrees, uncov- ered for 30 minutes. Garnish with fresh cilantro and serve with lime wedges. Enjoy!
Why: Network with fellow alumni, meet UM President Royce Engstrom and catch up on campus happenings
RSVP: Online at grizalum.com
FOR MORE INFORMATION OR TO RSVP
SWEET POTATO ENCHILADAS
Enchilada Sauce
5 dried pasilla peppers
5 dried ancho chiles or 5 dried New
Mexico chiles
2 cups boiling water
2 cups tomato sauce
2 garlic cloves, minced
1/4 cup good quality olive oil
3/4 teaspoon kosher salt
1 teaspoon crumbled Mexican oregano 1 teaspoon cumin
Directions:
Preheat oven to 375 degrees. Place chiles on a baking sheet. Roast five min- utes, at most, or they can become bitter. Let them cool to touch. Cut tops off, split in two with a sharp knife. Remove seeds and veins. Cover with boiling water, let
PLEASE VISIT: WWW.GRIZALUM.COM
Jamie Liphardt is a personal chef with Delicious HomeCooked Food in Bigfork.