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1
Preheat oven to 350 degrees .
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2
Toss the potatoes in 3 tablespoons of olive oil, 1 teaspoon of kosher salt and a few turns of the black pepper.
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3
Distribute evenly on a baking sheet and roast until tender, about 40 to 50 minutes.
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4
In a large saucepan, heat 2 tablespoons of the olive oil.
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5
Cook the onion over moderate heat until soft and translucent, 5 to 7 minutes.
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6
Add the garlic, jalapeno, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute.
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7
Stir in the tomatoes and remove from heat.
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8
Blend in a food processor or blender until smooth.
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9
Return the tomato mixture to heat and simmer for 20 minutes.
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10
In a large skillet, heat the remaining 2 tablespoons of olive oil over moderate heat.
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11
Pour the eggs into the skillet and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes.
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12
Remove from the skillet and season with salt and pepper.
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13
Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
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14
Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish.
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15
Arrange the tortillas on a work surface.
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16
Spoon a heaping 1/4 cup of the egg, 2 tablespoons of the cheese, and 2 to 3 tablespoons of the sweet potatoes onto each tortilla.
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17
Roll the tortillas up and arrange them in the baking dish.
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18
Top evenly with the remaining sauce.
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19
Sprinkle the top of the enchiladas with the remaining cheese.
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20
Bake for 15 to 20 minutes, until the cheese is melted.
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21
Serve warm with sour cream, jalapenos, and cilantro.
