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Sweet potato enchiladas
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4
Servings
+
700 g sweet potatoes
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3 tbsp olive oil
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2 tsp ground cumin
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salt
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Heat the oven to 220 °C (200 °C fan). Toss the sweet potato with 2 tablespoons of olive oil, 1 teaspoon of cumin and some salt, spread it over a baking tray and roast for
20 to 25 minutes
until soft and browning at the edges.
(25 min)
25:00
Roasting rather than boiling makes the sweet potato sweeter and drier, so the filling does not go mushy.
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