Baked Yam and Potato Casserole

This is a great vegetable side dish. A little prep with all the slicing, but worth it.

• 2 large sweet potatoes, thinly sliced
• 3 large potatoes, thinly sliced
• 1 onion, thinly sliced
• 4 tablespoons butter, divided
• salt and pepper to taste
• 3 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 cup shredded mozzarella cheese
• 2 tablespoons dry bread crumbs
• 1 tablespoon dried parsley (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.
3. In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
4. Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.
5. Bake in preheated oven for 1 hour, or until potatoes and onions are soft.

Much to the dismay of my husband I don't usually follow directions exactly, specifically when it comes to measuring ingredients. I made a few small changes here also. First I didn't actually measure the potatoes and yams, I just cut a bunch and layered them in the dish and I didn't measure the butter either. I just dotted each layer with a few pieces of butter. I used Italian flavored bread crumbs so I didn't use any parsley. Other than that, I followed the recipe and it turned out great :)

Sweet Potato Enchilada

My husband and I have become accidental vegetarians here in Jerusalem.  Meat is expensive and we are poor.  Thus, I've been unearthing all kinds of meatless dishes that don't have anything to do with Tofu.   I have been surprised at the filling and delicious meatless main dishes that abound.  Here is one of our recent favorites.

(can you tell I stole this right from allrecipes.com?)

Ingredients

• 5 sweet potatoes
• 1 (8 ounce) package cream cheese, softened
• 4 green onions, chopped (I used carmelized white/yellow and it was fine)
  
• 1 teaspoon chili powder
• 1 teaspoon ground cumin (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup vegetable oil for frying
• 12 (7 inch) corn tortillas (I used flour and it turned out great)
  
• 1 (19 ounce) can enchilada sauce
• 1 (8 ounce) package shredded Monterey Jack cheese

Directions

1. 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.
2. 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.
3. Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
4. Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels. (unless you use flour tortillas)
   
5. 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.
6. Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.