Cathartic in the Kitchen

Sometimes I get really stressed.  No, really it's true.  I don't have many hobbies that undo the knots and tension that come with the balled up yuckiness that comes with my stress.  I like my knitting.  That's as close to meditating as I can get right now.  Knit, knit, knit, knit.  Very, very stress relieving.  Unfortunately, with wee Rom in the mix it's not something I can just plop down and do when my nerves promise to get the better of me.  However, when I find that the manic parts of me are itching and scalding I naturally gravitate towards large kitchen projects.  I found myself in the midst of one such project on Monday and decided that it would be nice to photograph the results as I went.  I wasn't stressed about anything in particular; I think it just hit me that the week was going to start up again.  

~Gathering~

I decided to make my special Sweet Potato Enchiladas.  They are time consuming, delicious and make massive left overs.  It was the perfect way to spend my afternoon.

~Mixing~

~Rolling~

~Baking~

~Eating~

Recipe:

Makes a double (about 3 doz) batch

5-6 Sweet Potatoes

1 bunch green onions

1 block of full fat cream cheese (use the low-fat if you must)

Cumin, chili powder and oregano to taste

Tortillas (as fresh as you can get them)

1 large can of Enchilada Sauce (I use El Pato)

Boil the Sweets until very tender and mashable.  Add cream cheese, spices and sliced green onions to a bowl with peeled sweet potatoes.  Mash together for filling.  Warm tortillas in oil over medium heat.  Line each tortilla with about 2 tbsp of filling and roll up.  Line up close together in a 13x9 pan.  Cover with Enchilada sauce and cheddar cheese (if desired).  You can also top with olives, green onions and cilantro if you're feeling fancy.

Cook at 350 degrees for about 35 minutes or until heated through.  Serve with sour cream, pico de gallo, guacamole, etc.  Yum.