Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until tender and golden brown.

While the sweet potatoes are roasting, finely chop the onion and mince the garlic. Heat a large skillet over medium heat, add the ground beef, onion, and garlic, cooking until the beef is browned and the onion is translucent. Drain excess fat if necessary.

Add the cumin, chili powder, salt, and pepper to the beef mixture, stir well to incorporate the spices. Remove from heat.

Reduce oven temperature to 350°F (175°C).

Spread a small amount of enchilada sauce on the bottom of a large baking dish. Fill each corn tortilla with a scoop of the beef mixture and some shredded cheese, then roll up tightly and place seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the remaining cheese on top. Cover the dish with aluminum foil and bake for 20 minutes. Then uncover and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

While the enchiladas are baking, prepare the Mexican-style corn. In a separate pan, melt the butter over medium heat and add the corn kernels. Cook until the corn starts to brown slightly. Add the juice of one lime and chopped cilantro to the corn, stirring to combine.

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