El Chile Café y Cantina's Roasted Sweet Potato Enchiladas
INGREDIENTS
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Enchiladas
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3 pounds sweet potatoes, diced
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1 large onion, sliced
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2 garlic cloves, minced
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1 bunch Swiss chard, washed, de-stemmed, and chopped
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8 ounces goat cheese
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½ cup Canola oil
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Salt to taste
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8 corn tortillas
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Walnut Sauce
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1 medium onion, diced
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2 cups toasted walnuts
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2 ancho chiles, seeded and toasted
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2 cups white wine
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2 quart heavy cream
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Salt to taste
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Garnish
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Toasted walnut halves
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2 cups balsamic vinegar, reduced to a thick syrup consistency on a stove top.
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Salt to taste
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