Beef, Sweet Potato, and Salsa Verde Enchiladas

• lean ground beef16 oz
• sweet potatopeeled and diced2 lb
• corn tortilla12
• salsa verde8 oz
• shredded monterey jack cheese6 oz
• oniondiced1/2
• cumin1 tsp
• cooking oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Peel and dice the sweet potato and dice the onion. Heat the oven to 400F.
2. 2Do not rinse the lean ground beef. Pat it dry if needed, season it with kosher salt, black pepper, and cumin, and heat the cooking oil in an oven-safe skillet over medium heat. Add the beef and onion and cook for 6-8 minutes, breaking the beef into small crumbles, until browned and the beef reaches 160°F (71°C). Transfer the cooked mixture to a bowl. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the diced sweet potato and a splash of water to the skillet. Cover and cook for 8-10 minutes, stirring occasionally, until fork-tender and the water has evaporated. Taste and season with kosher salt and black pepper.
4. 4Warm the corn tortillas in the microwave for 20-30 seconds until flexible. Spread a little salsa verde in the bottom of a baking dish. Fill each tortilla with the beef mixture and sweet potato, roll it snugly, and place it seam-side down.
5. 5Pour the remaining salsa verde over the enchiladas and sprinkle with the shredded monterey jack cheese. Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted and lightly golden.
6. 6Let the enchiladas stand for 3-5 minutes, then taste the filling and adjust with kosher salt and black pepper if needed before serving.