Mexican Lasagna, Ole!

It felt like winter today, but I'm watching baseball on TV! (It looks cold there though!) I thought I'd go for a run outside, but it was so windy I could barely get in my car without the door hitting me! So I went to the grocery store instead and made an easy, but kind of time-intensive dinner.

I have no idea where we got this recipe (and this is my modified version), but it's great! Kind of a lot of work to grate the sweet potatoes, though...

Enchilada Sauce:
2 T olive oil
1 small onion, chopped
1 clove garlic, chopped (or 1/2 tea. minced garlic from the jar)
 
1 28 ounce can tomato sauce
2 C chicken stock
1 tea. chili powder (more if you like it hotter)
1 tea. cumin
1/4 tea. oregano

Saute the onion and garlic til translucent. Add the rest of the ingredients and simmer for 20 minutes.

Mexican Lasagna
1 pound ground turkey, browned
2-3 C Enchilada Sauce
2 sweet potatoes, grated (we use the larger setting, so it's more like flakes)
6 eggs

Combine sweet potatoes, turkey, and sauce in an 8 1/2 by 11 pan. Pour the eggs over the top. Bake at 450 for 30 minutes or until eggs are set. (The picture looks like cheese, but it's egg.) We pour some of the remaining sauce over the top. Delicious for breakfast or dinner!