What are some of the best Sweet Potato enchiladas? Is it like a warm hug on the plate? Imagine the comfort of a classic cheese enchilada, but with … What are some earthy flavors thanks to sweet potatoes? My grandma used to make the best enchiladas, but these? What is a family favorite? Is it comfort food with a little something extra? They’re also surprisingly healthy, so it’s a win-win situation for everyone!
What is Sweet Potato Enchiladas?
Think of it as a cozy Southwestern casserole, but all rolled up! Sweet Potato Enchiladas are basically tortillas filled with a spiced sweet potato mixture, covered with cheese. In enchilada sauce, and baked until bubbly and delicious. What are some of the best enchiladas you’ve ever had? What’s a sweet potato filling? What is the contrast between the savory spices, the sweetness of the potato, and the sweet potato? What is a vegetarian enchilada? What’s a good way to sneak in extra veggies?
Why you will love this recipe?
Oh, where do I even begin? First and foremost, the flavor is incredible. The combination of the sweet potato, chili powder, cumin, and a hint of cinnamon creates this warm, comforting spice profile that’s just irresistible. Then, you have the creamy texture of the filling, perfectly complemented by the soft tortillas and the tangy enchilada sauce.
But beyond the amazing taste, this recipe is surprisingly easy to make. Seriously, you don’t need to be a master chef to whip these up. What I love most about this is how versatile it is. You can easily customize the filling to your liking – add black beans, corn, or even some shredded chicken if you’re feeling carnivorous. It’s also a budget-friendly meal, which is always a plus. Sweet potatoes are relatively inexpensive, and you probably already have most of the other ingredients in Your pantry.
Compared to my grandma’s traditional enchiladas, which involved hours of simmering and multiple steps, this recipe is a breeze. It’s perfect for busy weeknights when you want something satisfying and delicious without spending all day in the kitchen. My kids ask for these Sweet Potato Enchiladas all the time – that’s how good they are!
How do I make sweet potato enchiladas?
Quick Overview
What are some easy ways to make sweet potato enchiladas? How do you roast sweet potatoes? If you want to eat tortillas, smother them in enchilada sauce and cheese (if you like)! ), and bake them until bubbly and golden. What is the best part? You can prep the filling ahead of time, making this a super quick weeknight meal. What is the secret of a good oven?
Ingredients
What is the sweet potato filling?
3 medium sweet potatoes, peeled and cubed (about 4 cups)
1 tablespoon olive oil per 1 cup.
1 medium onion, chopped.
2 cloves of garlic, minced.
1 (15-ounce) can of black beans, rinsed and drained.
1 cup frozen corn. 2 cups cold corn, 1
1 teaspoon chili powder (use a good quality one for the best flavor!)
1/2 teaspoon cumin powder. Add salt
1/4 teaspoon cinnamon. 1 teaspoon clove clove
Salt and pepper to taste (don’t skimp on the salt! It really brings out the sweetness)
For the Enchiladas:
10-12 corn or Flour Tortillas (I prefer corn for a more authentic flavor, but flour works too!)
1 (10-ounce) can enchilada sauce (I usually go for a mild or medium heat)
1 cup shredded cheese, such as Monterey Jack, cheddar, or a Mexican blend (optional, but highly recommended).
What are the steps to
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and easily pierced with a fork. I always set a timer so I don’t forget it!
Step 2: Sauté the Aromatics
While the sweet potatoes are roasting, heat a tablespoon of olive oil in an 8-inch skillet over medium heat. Add salt and pepper to taste. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. How do you cook garlic?
Step 3: Make the Filling
In a large bowl, mash the Roasted Sweet Potatoes. Don’t over-mix them. You want a little bit of texture. Add the sautéed onions and garlic, black beans, corn, chili powder, cumin, cinnamon, salt, and pepper to taste. What is the best way to add pepper to a How do you stir everything together until well combined. Taste and adjust seasoning as needed. How do I customize my website?
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce in the bottom of an 8-inch baking dish. How do you prevent enchiladas from sticking? How do you make tortillas more pliable? Can you do this in the microwave for a few seconds or in an electric skillet over medium heat?
Step 5: Fill and Roll
Spoon about 1/2 cup of the sweet potato filling into each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Step 6: Sauce and Bake
Pour the remaining enchilada sauce over the enchiladas, making sure they’re evenly covered. Sprinkle with shredded cheese, if using. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Keep an eye on them so they don’t burn!
Step 7: Cool Slightly and Serve
Let the enchiladas cool for a few minutes before serving. This will prevent them from falling apart when you cut into them. Garnish with your favorite toppings, such as Sour Cream, guacamole, chopped cilantro, or sliced green onions. Enjoy!
What should I serve it with?
These Sweet Potato Enchiladas are fantastic on their own, but they’re even better with the right accompaniments.
For a Casual Dinner: Serve with a simple side salad with a lime vinaigrette. The acidity of the lime will cut through the richness of the enchiladas. A dollop of Sour Cream or Greek yogurt and some chopped cilantro are always a good idea too!
For a Fiesta: Make it a full-blown Mexican feast! Serve with Mexican rice, refried beans, and guacamole. A pitcher of margaritas wouldn’t hurt either!
For a lighter meal: Pair with a black bean and corn salsa or a side of steamed vegetables. This will keep things healthy and balanced.
My personal favorite: I love serving these with a big spoonful of homemade pico de gallo. The fresh tomatoes, onions, and cilantro add a bright and zesty flavor that complements the sweet potatoes perfectly. My family always loves it when I make the complete meal!
How do I make sweet potato enchiladas?
What are some tricks to make sweet potato enchiladas?Don’t overcook sweet potatoes. They are delicious. You want them to be tender, but not mushy. If they’re too soft, the filling will be too watery. I always check them with a fork to make sure they’re just right.
Toast your spices: Before adding the chili powder, cumin, and cinnamon to the sweet potato filling, toast them in a dry skillet over medium heat for a minute or two. This will bring out their flavor and make them even more aromatic. Just be careful not to burn them!
Use good quality tortillas: The tortillas are the foundation of the enchiladas, so you want to use good ones. I prefer corn tortillas for a more authentic flavor, but flour tortillas work too. Just make sure they’re fresh and pliable. If they’re too dry, they’ll crack when you roll them up.
Don’t overfill the tortillas: If you put too much filling in each tortilla, they’ll be difficult to roll up and they’ll probably fall apart. About 1/2 cup of filling per tortilla is the perfect amount.
Warm the tortillas before rolling: This will make them more pliable and prevent them from cracking. You can warm them in the microwave for a few seconds or in a dry skillet over medium heat.
Use enough enchilada sauce: You want to make sure the enchiladas are completely covered in sauce. This will keep them moist and prevent them from drying out in the oven.
Don’t overbake the enchiladas: You want to bake them until the sauce is bubbly and the cheese is melted and golden brown. If you bake them for too long, they’ll dry out.
Storing and Reheating Tips
These Sweet Potato Enchiladas are even better the next day!
Refrigerator Storage: You can store leftover enchiladas in the refrigerator for up to 3-4 days. Just make sure they’re in an airtight container. I usually put them in a glass container with a lid.
Freezer Instructions: For longer storage, you can freeze the enchiladas. Wrap them individually in plastic wrap and then place them in a freezer bag. They’ll keep in the freezer for up to 2-3 months.
Reheating Instructions: To reheat the enchiladas, you can either microwave them or bake them in the oven. If microwaving, heat them for 1-2 minutes, or until heated through. If baking, preheat your oven to 350°F (175°C) and bake them for 15-20 minutes, or until heated through.
Glaze Timing Advice: If you plan on freezing the enchiladas, it’s best to wait to add the cheese until after you reheat them. This will prevent the cheese from becoming rubbery. I learned this the hard way!
Frequently Asked Questions
Final Thoughts
I truly believe that these Sweet Potato Enchiladas are a must-try recipe. They’re easy to make, incredibly flavorful, and a guaranteed crowd-pleaser. The combination of the sweet potato, spices, and enchilada sauce is just magical. Plus, they’re a great way to sneak in some extra veggies, which is always a bonus!
If you’re a fan of this recipe, you might also enjoy my Black Bean and Corn Enchiladas or my Chicken Enchilada Casserole. They’re all equally delicious and satisfying. I really hope you give these Sweet Potato Enchiladas a try. I just know you’re going to love them as much as my family does. Happy cooking, and can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think. I’d love to hear about any variations you try!
Sweet Potato Enchiladas
Ingredients
Main Ingredients
- 2 lbs Sweet Potatoes
- 1 cup Olive Oil
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 teaspoon Salt
- 12 corn tortillas Corn Tortillas
- 1 cup Enchilada Sauce
- 1 cup Shredded Cheese
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Boil or bake sweet potatoes until tender. Mash well.
- In a bowl, mix mashed sweet potatoes with olive oil, cumin, chili powder, and salt.
- Fill each tortilla with the sweet potato mixture.
- Roll up the tortillas and place them in a baking dish.
- Pour enchilada sauce over the enchiladas and sprinkle with cheese.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
