For a smoky flavor, roast the sweet potatoes in the oven until tender instead of boiling. Peel them after roasting. Add a can of drained and rinsed black beans or corn to the sweet potato filling for added texture and flavor. If you don't have Monterey Jack cheese, cheddar cheese or a Mexican cheese blend can be substituted. Garnish with your favorite toppings such as sour cream, salsa, avocado, or chopped cilantro.
Sweet Potato Enchiladas
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PREP TIME25 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS625
Embark on a culinary adventure with these Sweet Potato Enchiladas, a delightful and unexpected twist on a classic favorite. The subtle sweetness of the potato combined with aromatic spices creates a symphony of flavors that will captivate your palate. A surprisingly delicious dish that often wins over even those who are hesitant about sweet potatoes!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol74 mg
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Fiber11 g
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Protein20 g
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Saturated Fat16 g
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Sodium833 mg
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Sugar15 g
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Fat30 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Boil the Sweet Potatoes: In a large pot, bring water to a rolling boil over medium heat. Add the sweet potato cubes and cook until they are fork-tender, approximately 25-30 minutes. Drain well.
02 Step
Recipe View Prepare the Filling: In a large mixing bowl, combine the cooked sweet potatoes, softened cream cheese, sliced green onions, chili powder, cumin, oregano, salt, and pepper. Mash everything together until well combined and smooth.
03 Step
Recipe View Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
04 Step
Recipe View Soften Tortillas: Heat the vegetable oil in a large skillet over medium-low heat. Gently fry each tortilla, one at a time, for about 30 seconds on each side, until softened and pliable. Drain the fried tortillas on paper towels to remove excess oil.
05 Step
Recipe View Assemble Enchiladas: Spoon about 1/3 cup of the sweet potato filling down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish.
06 Step
Recipe View Bake: Pour the enchilada sauce evenly over the rolled enchiladas. Sprinkle generously with shredded Monterey Jack cheese.
07 Step
Recipe View Bake in the preheated oven for 20-30 minutes, or until the enchiladas are heated through, the sauce is bubbling, and the cheese is melted and lightly browned.
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RECIPE REVIEWS
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Please Rate
Zechariah Dubuque
Dec 10, 2024These are great for a vegetarian dinner. I will definitely make them again!
Alexandria Cole
Dec 6, 2024I added some black beans and corn to the filling for more substance.
Autumn Kutch
Jul 15, 2024My family loved these enchiladas! Even my picky eater asked for seconds.
Isaiah Ohara
Jun 6, 2024These were surprisingly delicious! I wasn't sure about the sweet potato, but it worked so well.
Erik Konopelski
Mar 21, 2024The tortillas were hard to roll. Next time I will steam them first to make them more pliable.
Pearline Cormier
Jan 20, 2023The filling was a little dry, so I added a splash of milk to make it creamier.
Marco Ullrich
Dec 28, 2022I roasted the sweet potatoes and it added a wonderful smoky flavor.
Marta Little
Dec 19, 2022Easy to make and perfect for a weeknight meal!