Sweet Potato Enchiladas

On Sunday, I got to spend some time in my favorite room of any house... the kitchen! I really do enjoy cooking even though I tend to be a little spastic. (Forgot sugar in fruit tea...oops!) Dinner was good oldies... Cajun chicken pasta and grasshopper pie. For lunch though I tried a new recipe. Honestly, I was quite skeptical at first, but in the end was pleased. I will be making this again!

Sweet Potato Enchiladas
5 sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
1 teaspoon chili powder
1 teaspoon ground cumin (optional)
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
10 flour tortillas
1 (19 ounce) can enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese

DIRECTIONS
Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.