Enchilada Stuffed Sweet Potatoes
Servings: 8 servings
Ingredients
- Enchilada filling recipe also below
- baked sweet potatoes or Yams, or butternut squash or acorn squash baked
- Enchilada sauce recipe also below
- cashew sour cream recipe below
- diced avocado
- finely diced chives
Instructions
- Preheat the potatoes, filling and sauce.
- Slice each potato in half and fill each with about ½ cup of Enchilada filling.
- Top each with two to three tablespoons of Enchilada sauce.
- Add about two tablespoons of sour cream.
- Top with finely diced chives and diced avocado and serve warm.
