I returned to New York City after a week celebrating the holidays with my family and friends in Wisconsin. I spent hours devouring breakfast biscuits, egg bakes, oven-roasted ham, and sort-of local Kaukauna Cheese, not to mention endless games on the Wii with my nieces and nephew, snowball fights, and walks down cold country roads. On the last night of my stay, I prepared simple sweet potato enchiladas to accompany my mother’s beef stroganoff for dinner. My sister, a remarkable portrait photographer, graciously provided me some much-needed pointers on food photography, and took the photos for this post.
Sweet Potato Enchiladas
Serves 4-8 and costs about $10
3-6 sweet potatoes, mashed with skins on
2 large shallots
1 small onion
2 cloves of garlic, minced
Salt, pepper, cumin, red pepper flakes
10 corn tortillas
3-4 cups of local cheddar cheese, grated
2 cups of enchilada sauce, preferably homemade
Preheat oven to 350 degrees. Prepare sweet potatoes for mashing using microwave, boiling water, or roasting. Meanwhile, slowly saute shallots, onion, garlic, and seasonings with one tablespoon of butter. Combine the shallot mixture with the mashed sweet potatoes. Lightly grease 8x10 casserole dish. Scoop a generous helping of sweet potato mash into the center of each corn tortilla, fold shells, and place seam-side down in casserole dish. Pour enchilada sauce over tortillas and top with grated cheese. Cover dish with aluminum foil and bake for 15 minutes. Remove foil and bake 20-30 minutes more.
I tend to cry while chopping onions. Nothing personal.
While potatoes cook, slowly saute shallots, onions, and garlic.
Spoon a generous amount a sweet potato mash onto corn tortillas.
Fold corn tortilla and place seam-side down into baking dish.
My 11-year old niece gives me a hand.
Pour enchilada sauce over corn tortillas.
Served with a local wine from Door County.
View down river from my parents’ home in Wisconsin.
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