These sweet potatoes were so good that I even ate the potato skin! You could substitute russet potatoes if you prefer. It's an easy weeknight meal or an awesome loaded potato bar for a crowd!
1 package Mostly Made Enchilada Filling
3 small sweet potatoes (baked)
1 cups cheddar or Jack cheese
Toppings: sour cream, pico de gallo, scallions, avocado, etc
1. Cook whole sweet potatoes. Pierce skin with fork then microwave 5-10 minutes or bake 30-40 minutes in a 400° oven. The potatoes are done when you can easily pierce them with a fork. I like to bake my sweet potatoes in advance and keep them in the fridge until I'm ready to assemble this.
2. Heat Mostly Made Enchilada Filling in a 1.5 quart sauce pan over medium heat until bubbly. Or microwave 3 minutes, stirring partway through.
3. Slice cooked potatoes in half lengthwise (reheat potatoes if you made them in advance). Place potato halves cut-side up on a plate. Top with Enchilada Filling and load with cheese and desired toppings.