Sweet potatoe enchiladas

3 large sweet potatoes
1 (8 ounce) package cream cheese, softened

spices
1 teaspoon chili powder
1 teaspoon ground cumin (optional)
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper

12 (7 inch) flour tortillas
1 (19 ounce) can of green enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese

Step 1. Cook sweet potatoes in instant pot. Put 1    Cup of water in instant pot place the trivet in and set sweet potatoes on it after they have been scrubbed and rinsed. Set to manual and 10 minutes let manually release for 5 minutes. While the sweet potatoes cool, take out the cream cheese to soften. Once they are cool enough to peel (usually around 10 minutes) peel and place in a bowl.

Step 2. Preheat oven to 350 degrees F (175 degrees C), and grease a 13×9 inch baking dish.

Step 3. Add softened cream cheese and spices to the bowl with the sweet potatoes and mash until well blended.

Step 4. 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. Cover with aluminum foil.

Step 5.  Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

Step 6. Pour yourself a margarita while you wait and enjoy that dinner is cooking!

Note: I love to double this recipe and freeze the extra portion after step 4 (when freezing I use my food saver and place them in a food saver bag. I also leave out the enchilada sauce and the cheese until the day I cook them)