Page 54 - Flathead Beacon // 10.29.14

54 | OCTOBER 29, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Jamie Liphardt
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Sweet Potato Enchiladas
AUTUMN IS IN FULL SWING. Comfort food is back on the 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 revolv- ing door of proteins and go meatless.
Sweet potato enchiladas are hearty, sat- isfying and crowd pleasing. Family din- ner, company is coming, or the next pot- luck contribution. Nobody will be dis- appointed. If you’re short on time, you can substitute canned enchilada sauce, but I highly recommend 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 consum- ing, but you can plan to make the sauce and bake the sweet potatoes a day in ad- vance.
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
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 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 torti- llas 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 personal taste. Bake at 375 degrees, uncovered for 30 minutes. Garnish with fresh cilantro and serve with lime wedg- es. Enjoy!
This recipe orginally ran in 2013.
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Jamie Liphardt is a personal chef with Delicious HomeCooked Food in Bigfork.
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