With all the rich Mexican flavours of enchiladas, this is a great enchilada Summer dish. Using yams as a main ingredient in the filling, it becomes a lighter but equally tasty version of enchiladas.

Sweet Potato Enchilada Bake (Serves 6) adapted from Chef AJ

• Enchilada Sauce
• Red Onion, chopped
• 2 garlic cloves, crushed or minced
• 1½ cups filtered water
• 28 ounce can Fire Roasted tomatoes
• 3 tablespoons chili powder
• ½ teaspoon chipotle chili powder or to taste
• 1 teaspoon ground cumin
• 1 tablespoon low-sodium tamari
• 3 tablespoons arrowroot powder

Filling

• 3 cups orange sweet potatoes, baked and mashed
• 2 cups pico de gallo or salsa
• 2 cups frozen corn, defrosted
• 12 corn tortillas

Toppings (Optional)

• Sliced black olives
• Salsa
• Shredded cabbage or lettuce
• Chopped scallions
• Avocado, diced
• Cilantro

Roast the sweet potatoes until tender.

To prepare the sauce, place onion, garlic and 1 cup of water (of the 1½ cups) in a pot and cook 8-10 minutes until soft.

Stir in tomatoes, chili powders, cumin and cook on low heat 15 minutes.

Add tamari and mix arrowroot powder well into remaining ½ cup of water, then pour slowly into the sauce and stir until sauce becomes thick.

Prepare the filling by combining sweet potatoes, pico or salsa and corn.

Preheat oven to 375º F.

To the bottom of a 9x13 baking pan, spread half the enchilada sauce.

Place a layer of 6 corn tortillas on top the sauce and spread all the filling on top the tortillas.

Add another layer of tortillas and cover with the rest of the sauce.

Top the casserole with black olives if you desire.

Bake 40-45 minutes, the let casserole rest for 5-10 minutes before slicing and serving.

Top each serving with green onion and avocado or other toppings that you love.