Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into 1/2-inch pieces. Spread them on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Roast for about 25 minutes until tender and lightly browned.

While the sweet potatoes are roasting, finely chop the onion and mince the garlic. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until fully browned, about 8-10 minutes. Stir in the cumin, chili powder, and a pinch of salt and pepper. Mix well.

Remove the beef mixture from heat and stir in 1/2 cup of the enchilada sauce and 1/2 cup of the shredded cheese. Mix in half of the roasted sweet potatoes.

Reduce the oven temperature to 375°F (190°C). Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.

Warm the corn tortillas in a dry skillet or microwave to make them pliable. Spoon a portion of the beef mixture into each tortilla, roll it up, and place seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining 1.5 cups of cheese over the top.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.

While the enchiladas are baking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the corn kernels and remaining roasted sweet potatoes. Season with a pinch of salt and pepper, and cook for 5-7 minutes until the corn is warm and slightly toasted.

Remove the skillet from heat, squeeze the juice of one lime over the corn mixture, and stir in chopped cilantro.

Serve the enchiladas warm with a side of the roasted sweet potatoes and Mexican-style corn. Garnish with additional cilantro if desired.