Sweet Potato and Corn Enchiladas

Guys, I'm super excited about this recipe. When I first saw it, I was really intrigued but hesitant. Sweet potatoes are a tricky ingredient in our marriage. I think they're glorious and Husband isn't really a fan. Sadness. But I went for it anyway. And I'm really glad I did! Perfect for Meatless Monday, if you're into that. ;)

I cooked my sweet potato in the oven since I had the time. Then I peeled it and chopped it up after it had cooled a bit.

Exciting picture, isn't it? And I should have chopped it up into smaller pieces.

The original recipe has black beans and uses a salsa from Trader Joe's. I couldn't find a salsa with corn and black beans, and there isn't a Trader Joe's near me...so I used this:

I think part of the reason I like making enchiladas is that they're really easy but still end up being spicy and cheesy and comforting.

The recipe says it will make 6-8 enchiladas. I ended up with 7. She also used an 8x10 pan, but I don't have one of those, (never even knew they existed before this recipe) so I used a 9x13. I'm betting if I cut the sweet potato smaller, I could have gotten 8 enchiladas. Anyway, after coming out of the oven they looked like this:

These were surprisingly good. They're definitely different, but I'm calling them a major win because Husband says I should keep the recipe! Wahoo!! For that, I'm giving these 4 stars.