Sweet potato, red pepper and turkey enchiladas

Method

1. Heat the oven to 200°C/180°fan/gas 6. Put the sweet potato in a microwave-safe bowl with a drizzle of oil and seasoning, cover loosely with cling film, then cook on full power for 6-8 minutes, or until the potato is soft (see tip).
2. Lay the tortilla wraps on a chopping board. Divide the sweet potato among
   the wraps and use the back of a fork to squash it down gently. Roughly slice the turkey and arrange over the top, then divide the roasted red peppers and half the cheese among the wraps and season. Roll up each wrap tightly and arrange in a small baking dish. Sprinkle over the rest of the cheese and bake for 12-15 minutes.
3. Meanwhile, in a small bowl mix the tomatoes with the chipotle paste, lime  zest and juice. When the enchiladas are hot and the cheese has melted, serve them with the tomato sauce, soured cream and coriander.