What do sweet potatoes, enchiladas, and pie have in common you ask? Absolutely nothing. They are as different as different can be! But strangely enough, in this recipe they go together like peanut butter and jelly. No…like salt and pepper. No, no, wait…more like cookies and milk…. Hmmm it’s not working. Oh, I know – like the Bremen Town musicians!
I imagine each of the contrasting ingredients in this recipe were on their way to some ill cooked dish, when they decided to escape, and make their own way in the kitchen. They became the master of their own fate. And all the ingredients, each one very different from the other, decided to join together, following their dreams, and conquering the dark drudgery that was food around them. Many people thought it was magic. They didn’t dare to interfere. And what was thought to be the oddest combination of ingredients, moved into a little dish named sweet potato enchilada pie. And they all lived happily ever after.
Sorry, I couldn’t help myself.=) The only way to describe this dish was with a fairy tale!
Here is the recipe. I think you will love it!!
Sweet Potato Enchilada Pie
Yields 6 servings
- 1 large sweet potato, cut into 1/2 inch cubes
- 1 T. olive oil
- 1 lb. ground beef
- 1 medium onion, chopped
- 1 can (15 oz.) black beans, rinsed and drained
- 2 tsp. chili powder
- 1/2 tsp. oregano
- 1/2 tsp. ground cumin
- salt and pepper to tast
- 4 flour tortillas (8 inch)
- 1 1/2 C. shredded cheddar cheese
- enchilada sauce (recipe below)
- In large skillet, heat olive oil. Add sweet potatoes and salt to taste, and cook until just tender. Then remove from skillet.
- Add to skillet beef and onions and salt and pepper to taste, and cook over medium heat until meat is no longer pink.
- Stir in beans, enchilada sauce (reserving about 1/2 cup for top), chili powder, oregano, cumin, and sweet potato; heat through.
- Place a flour tortilla in the bottom of a greased 9 inch, deep dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Top with a forth tortilla, remaining enchilada sauce, and cheese.
- Bake at 400 degrees for 20-25 minutes or until bubbly and the cheese on top is crispy.
- 2 T. olive oil
- 1 T. flour
- 1 T. chili powder
- 4 oz. tomato sauce
- 1/2 – 3/4 C. water
- 1 clove garlic, minced
- 1/4 tsp. ground cumin
- 1/4 tsp. onion powder
- salt to tast
- Heat olive oil in small saucepan over medium heat. Stir in flour, garlic, and chili powder, reduce heat and cook until lightly brown, stirring constantly to prevent burning flour.
- Gradually stir in tomato sauce, water, onion powder, and salt to taste until smooth. Continue cooking over medium heat approximately 10 minutes, or until thickened slightly.