Make en­chi­ladas with sweet potato in­stead

Cecil Whig - - ACCENT - BY J ILL CLUF F

Sweet pota­toes are fast be­com­ing one of my fa­vorite things to cook with.

You can juli­enne them and get tasty fries. Throw them in chili for an un­ex­pected sur­prise. And I love us­ing them in place of reg­u­lar pota­toes to make a break­fast hash with eggs and pep­pers. They are su­per ver­sa­tile and much bet­ter for you than a rus­set potato, and you can get them pretty cheaply.

I just started read­ing a blog called Bud­get Bytes (http://www.bud­get­bytes.com/) by Beth Mon­cel (she has also pub­lished a cook­book with the same name). Her goal is that by the end of a meal “my stom­ach is full and my wal­let is too” – a motto I can def­i­nitely get be­hind. She hand­ily gives you the cost not only of each in­gre­di­ent, but for the over­all dish too.

Far from be­ing a chef or a foodie, she’s ac­tu­ally a mi­cro­bi­ol­o­gist, so her ap­proach to food is very sci­en­tific, which I found I en­joyed. This recipe is fairly sim­ple, but re­ally bursts with fla­vor. Be­cause it calls for some in­gre­di­ents you may not have on hand, I have also given you sub­sti­tu­tions in paren­the­ses that would work well. Sweet Potato En­chi­ladas

To­tal Cost: $9.08 Cost Per Serv­ing: $0.91

Serves: 10 2 ta­ble­spoons vegetable oil $0.06 1 medium (1 lb.) sweet potato $0.82

1 medium poblano pep­per $0.46 (or green pep­per if you don’t like it spicy) 2 cloves gar­lic $0.14 3 links (3/4 lb.) chorizo $2.80 (or ground beef/turkey) 10 taco size tor­tillas $2.00 1 (15 oz.) can en­chi­lada sauce $1.49 1 1/2 cups shred­ded cheese $1.31 Peel the sweet potato and cut into a half-inch cubes. Re­move the stem and seeds from the poblano (or green pep­per) and also dice into half inch pieces. Mince the gar­lic.

In a large skil­let, cook the sweet potato, poblano (or green pep­per) and gar­lic in vegetable oil, over medium heat un­til they be­gin to soften (about 10 min­utes). Squeeze the chorizo out of its cas­ing into the skil­let. Break up the meat and cook un­til thor­oughly browned (about 5 min­utes).

Spray a large casse­role dish (a 9-by-13-inch pan) with non-stick spray and pre­heat the oven to 375 de­grees. Scoop about 3/4 cup of the chorizo sweet potato fill­ing into each tor­tilla. Fold in the ends and then roll the tor­tilla up around the fill­ing. Place the filled and rolled tor­tillas in the bak­ing dish. They should fill the dish and fit tightly against each other to prevent un­rolling.

Pour the en­chi­lada sauce over the rolled tor­tillas and top with shred­ded cheese. Bake in the oven un­til the edges be­gin to bubble (about 20 min­utes). Gar­nish with sliced green onions and sour cream (op­tional). Serve hot.

Jill Cluff is a some­times li­brar­ian who is mar­ried to one gi­ant and mom to two boys. She loves all things book- and food-re­lated – of­ten at the same time.

CE­CIL WHIG PHOTO BY JILL CLUFF

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