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 or 4 small sweet potatoes (baked)
2 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. Empty Mostly Made Enchilada Filling into a 1.5 quart sauce pan. Heat on low heat until the Enchilada Filling is hot and bubbly.
3. Slice cooked potatoes in half lengthwise (reheat potatoes if you made them in advance). Place two potato halves cut-side up on a plate. Top with 1/2 cup Enchilada Filling and load with cheese and desired toppings.