This is a recent discovery for me: Enchilada filling and sweet potatoes. So many great flavors and textures are going on here, especially the combination of savory and sweet.

This is a great meal to make ahead and assemble when you're ready to eat. Bake sweet potatoes or yams ahead of time and a batch of veggie enchilada filling. The filling also works well with baked butternut squash, acorn squash, or over Mexican cauliflower rice for folks following SCD or staying low carb. Or just eat it straight up with a lot of fixings.

My favorite fixings are cashew sour cream (recipe below), enchilada sauce, finely diced chives, and diced avocado. This recipe came together as completely plant-powered but feel free to add shredded cheese on top and your favorite protein inside. Enjoy!