These sweet potato enchiladas with a spicy chipotle sauce are a delicious twist on the classic Mexican potato enchiladas. The smoky flavor of the canned chipotles combines deliciously with the natural sweetness of the sweet potato. Topped with vibrant pickled red onions, these enchiladas de camote (sweet potato) can be served with refried beans and Mexican rice for a tasty meatless option for a hearty weeknight meal.
Bring the sweet potatoes to a boil with 4 cups of the water in a medium saucepan over medium-high heat. Cover and reduce heat to low; let simmer for 12 to 15 minutes until the sweet potatoes have softened completely. Carefully strain the sweet potatoes and rinse with cold water. Return the sweet potatoes to the saucepan. Add the Mexican crema, butter and adobo sauce. Mash the sweet potatoes with a potato masher until no large pieces remain; season with salt to taste.
While the sweet potatoes are cooking, bring tomatoes to a boil with the remaining 4 cups of water in a medium saucepan over medium-high heat. Cover and reduce heat to low; let simmer for 8 to 10 minutes until the tomatoes are cooked through. Remove from heat; let cool slightly. Puree the tomatoes with the canned chipotle peppers, garlic, and 1 cup of the cooking liquid in a blender until smooth; season with salt to taste. Pour sauce into a wide bowl or the saucepan the tomatoes were cooked in.
Heat the vegetable oil in a medium skillet over medium-high heat. Fry the tortillas, one a time, for 30 seconds per side. Transfer the fried tortillas to a heatproof plate. Repeat with the remaining tortillas.
Preheat oven to 350°F. Lightly grease a baking dish with cooking spray. Ladle 1/3 cup of the chipotle sauce in the bottom of the baking dish.
To make the enchiladas, spoon about 3 tablespoons of the mashed sweet potatoes down center of each tortilla. Top with 1 tablespoon of chopped white onion and 2 tablespoons of shredded Oaxaca cheese. Roll up the tortillas tightly like a taquito and place 9 enchiladas seam side down in the baking dish. Ladle half of the tomato chipotle sauce over the enchiladas, and top with half of the Manchego cheese. Repeat with the remaining enchiladas, sauce, and cheese. Bake uncovered at 350°F for 20 to 25 minutes or until the cheese has melted completely. Remove from oven.
To serve, garnish enchiladas with pickled red onions and chopped cilantro. Enjoy!