Shrimp enchiladas with roasted sweet potatoes and parsnips from Bon Appétit Magazine, October 2010 (page 93) by Molly Stevens

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Notes about this recipe

  • peaceoutdesign on November 06, 2024

    The Sauce was fantastic. I only used sweet potatoes and red onion, both of which I roasted in the air fryer. I did not put them in the food processor. Because I had fewer veggies, I used them completely for the filling. I ended up adding a Mexican blend of shredded cheese to the top, and they turned out well.

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