Melissa's Sweet Potato and Black Bean Enchiladas

This is Melissa Taylor's recipe. She made them for us once and they were delicious...I have yet to make them but figured you guys would love the recipe.

Sweet Potato and Black Bean Enchiladas

1 pound sweet potatoes or yams peeled and diced, 1/2 inch cubes
1 tsp cumin
1 tsp chili powder
1 tsp salt
1-2 T. Ketchup

In a bowl, toss diced potatoes together with above ingredients and put on an oiled baking dish. Cook 25 min or until golden and tender at 400.

Combine:

1 can or about the equivalent of black beans, drained
1 4 oz can green chili's
1/2 cup chopped cilantro, or more as desired
Cooked potatoes

Next:

24 corn tortillas, heated in oil or sauce to soften (I do it on a griddle with pam in between each batch. Cuts back on oil.)
1 1/2 cans Large can green enchilada sauce (Macayo's is best)

1-2 cups heavy whipping cream
Mexican Cheese, as desired

Spread some sauce on bottom of large bar pan. Add about 1/4 cup bean mixture or more in softened. Roll it up and place seem side down in pan. Repeat until all filled. Combine the enchilada sauce and cream and drench the enchiladas. The best enchiladas are drowning in sauce! Sprinkle cheese on top. Bake about 20 min or until hot and bubbly at 350.