Sweet Potato Enchiladas Recipe

Mom asked for my enchilada recipe, so here it is!  It's super easy.

Ingredients

3 large sweet potatoes

10 large corn tortillas

1 bag of baby spinach

1 pack of tempeh

1 cup of cashew cheese

1 can of mild enchilada sauce

olive oil

cumin

chili powder

salt

Oil a baking sheet. Chop the sweet potatoes into 1 inch pieces and coat with olive oil, salt chili powder and cumin.  Bake at 375 for 20-25 minutes.  Steam the tempeh (cut it or tear it depending on what for texture you would like) 10 minutes while the potatoes bake.  Steaming them will eliminate the bitterness tempeh sometimes has.  Spread each tortilla with cashew cheese and fill with the potatoes, spinach and tempeh.  Wrap and place in a baking pan.  Once you've filled the pan, coat with enchilada sauce.  Bake for 10-15 minutes (covered in foil to keep it moist) when you want to eat them!

My cherry sorbet is way more impressive.  I have some sad looking cherries in the fridge, so I'll probably make some soon and post pictures, too.