I adapted Budget Bytes Sweet Potato and Chorizo Enchiladas, which are amazingly delicious, to accommodate what I had on hand in my kitchen.
2 Tbsp vegetable oil
2 medium sweet potato
1 medium red bell pepper
2 Tbsp hot sauce
2 cloves garlic
1 lbs. Italian sausage
5 large tortillas ( more if making smaller enchiladas)
2 (15 oz.) can enchilada sauce
1½ cups shredded cheese (I used a taco cheese shredded blend)
Heat oven to 375.
Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the pepper and also dice into half inch pieces.
In a large skillet, cook the sweet potato, pepper and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Add the meat to a separate skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).
Add cooked meat, 1 can enchilada sauce and 2 Tbsp of hot sauce in a bowl- stir to combine.
Spray a large casserole dish with non-stick spray. Scoop the desired amount of the sausage and sweet potato filling into each tortilla. I wanted larger enchiladas, so I added larger scoops. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.
Pour can of enchilada sauce evenly over enchiladas. Sprinkle the shredded cheese over top and place it in a preheated 375 degree oven. Bake until the sauce begins to bubble around the edges (about 20 minutes).