Layered Sweet Potato Enchilada Casserole

large sweet potatoes (or about 3 cups smashed - but if you end up with more you can pad that a little)

can black beans, drained and rinsed

can Rotel w/ green chilies, drained

can sweet corn kernels, drained

bunch scallions, sliced thin with white parts and top parts kept separate

taco sauce (medium or hot), plus a couple tablespoons

Juice and zest of 2 limes

Sea salt and pepper,

Chili powder, to taste (I used about 1/2 tablespoon)

taco or fajita sized flour tortillas, all sliced in half

salsa

Daiya cheddar, or vegan cheese of choice, to sprinkle on top