First, bake your sweet potatoes (if you haven't got any pre-baked). Wrap in foil, and place in the oven at 180C / 350F for about 45 minutes.

Prepare your sauce. Saute your garlic and smoked paprika in a little olive oil until fragrant. Add tomatoes and lime, and simmer until your filling is ready.

Once your baked sweet potatoes are ready, you can prepare the filling. Scoop the sweet potato flesh out into a bowl. Add the sweetcorn, chives and about 4/5ths of the crumbled feta (reserve the rest for a topping). Mix together to incorporate, but don't let the sweet potato get too mashed - you want it to keep some texture. Last, add the smoked paprika, lime juice and salt and pepper to taste.

Lightly brush a casserole dish with oil, and then spoon some of the sauce out into the bottom. 

Prepare your enchiladas. Smear a bit of the sauce onto a tortilla and then scoop 1/8th of the filling in. Roll, and place in the dish. Repeat until you have all 8 enchiladas in the dish.

Pour the rest of the sauce on top, and add the reserved feta cheese.

Cover and bake at 180C / 250F for 20 minutes until piping hot. Uncover and bake for another 10-15 minutes, until the feta topping is just starting to brown.