INGREDIENTS
3 medium sweet potatoes (about one pound)
3 tablespoons butter
2 medium onions, diced
3 cloves Catch a Fire Jalapeno Garlic, minced (about 1½ teaspoons)
2 teaspoons ground cumin
2 teaspoons fresh oregano (or 1 teaspoon dried)
1 teaspoon ground coriander
1 teaspoon salt
12 corn tortillas
1 recipe enchilada sauce (below, or 4 cups prepared enchilada sauce)
1 cup grated sharp cheddar cheese

1. Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch backing dish.

2. Bake the sweet potatoes on a baking sheet until soft, 40 to 50 minutes. Let cool, and then peel and mash.

3. Melt the butter in a medium skillet over medium-high heat. Add the onions; sauté until translucent, 5 to 7 minutes. Stir in the Catch a Fire Jalapeno Garlic and cook for 1 more minute.

4. Stir in the cumin, oregano, coriander and salt; cook stirring constantly, for 2 minutes. Add the mashed sweet potatoes and cook for 2 minutes longer. Remove from heat.

5. Wrap the tortillas in a dish towel and place in a steamer basket over boiling water for about 10 minutes.

6. Fill each tortilla with about 1/3 cup of the sweet potato filling and roll up. Place the filled tortillas in the prepared baking dish. Pour the sauce over the top and sprinkle with cheese. Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.

Enchilada Sauce
1 tablespoon Extravagonzo Red Chili Culinary Oil
1 medium onion, minced
1 tablespoon Dave’s Ancho Powder 
2 teaspoons ground cumin
2 teaspoons fresh oregano (or 1 teaspoon dried)
8 Catch a Fire Jalapeno Garlic, minced
4 cups pureed tomatoes
Salt to taste

1. Heat the Extravagonzo Red Chili Culinary Oil in a medium skillet over medium heat. Add the onion, Dave’s Ancho Powder , cumin, and oregano; cook, stirring for 5 minutes. Stir in the Catch a Fire Jalapeno Garlic and continue to sauté until the onion is soft, 2 to 3 more minutes.

2. Add the tomatoes and a pinch of salt, Cook over low heat until flavors are fully developed, 30 to 45 minutes. Season with more salt to taste.