My aunt's friend, Meg, passed along this recipe to me. The sautéed sweet potato filling can be made ahead and stored in the fridge for days. If you have extra grated uncooked sweet potatoes, store them in a bag in the fridge. Notes: If I have cilantro, I like to add a chopped handful to the sweet potatoes when they finish cooking. You do not have to serve these with salsa. Fresh lime and sour cream are more than enough, though salsa is always nice. If you have any watermelon radishes in...
