Sweet Potato Enchiladas Recipe - Allrecipes.com
Sweet Potato Enchiladas Recipe

Sweet Potato Enchiladas

Recipe by  

"A twist on the traditional, using sweet potatoes. Easy and filling and liked even by those that don't normally eat sweet potatoes. The flavor will surprise you! Garnish with sour cream and salsa if you like."

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Ingredients Edit and Save

Original recipe makes 12 enchiladas Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 25 mins


  1. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
  2. Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
  3. Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
  4. Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
  5. Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
  6. Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.
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Reviews More Reviews

Most Helpful Positive Review
May 20, 2009

This recipe was delicious! I did make a few adjustments. Instead of green onions, I caramelized a sweet yellow onion; this went great with the sweet potato! Also, I did not fry the tortillas. I heated them up in the microwave in my tortilla warmer for about 45 seconds. Finally, I do not care for red enchilada sauce so I created my own sauce. I mixed green chili sauce with a mashed avocado, 1/2 a cup of sour cream and half a cup of cilantro (blended w/food processor).

Most Helpful Critical Review
Jan 25, 2011

Ok, and a good way to use up some sweet potatoes, but not as good as the recipe for sweet potato black bean burritos on this site. Definitely use green enchilada sauce.

Mar 30, 2009

This recipe sounded weird, but I had sweeet potatoes that needed using, and a taste for Mexican food! It was great! But it made too much. I used flour tortillas because that is what I had on hand, and reduced fat cream cheese. I ended up with 6 large enchiladas and a lot of left over filling. Next time I will cut the recipe in half. I served it with a garbanzo bean salad I threw together with diced red onion, quartered cherry tomatoes, salt, pepper, red wine vinegar and oil, and some fresh parsley. My picky roommate loved it!

Apr 07, 2009

I reduced the recipe (cooking for 3 instead of 6) but kept the full measurement of spices, and I'm glad I did because otherwise I think it would have bland. So...3 sweet potatoes filled 12 small tortillas. The texture reminded me of a tamale. I will make this again, but I think I might actually throw in some cinnamon to the filling - I always sprinkle on my sweet potatoes and it just seemed to be missing. Thanks for the recipe.

Apr 14, 2009

These sounded very strange at first, but they turned out very good - I did add cooked chicken breast, though! I did not fry my tortillas (too much fat). I also did not make enchilada "rolls". I just layered the items in a 10X14 pan. I doubled the spices to our satisfaction. I topped it with paprika, parsely, diced red pepper, & sliced black olives. This one is a keeper! I needed to use up some "going old" sweet potatoes and this was just the thing!

Apr 15, 2011

I did make a few itty bitty changes.... to start with I only used 4 sweet potatoes (I only had that many), I doubled the seasonings and used 6 green onions (green & white parts). I did NOT fry my tortillas! In my opinion corn tortillas need to be lightly toasted to bring out their full flavor potential, however doing so makes them crispy and next to impossible to roll... Solution? Dip them in the enchilada sauce= instant rollability. :) So just use a nonstick skillet over medium-high heat and let them get slightly golden (takes like 5 seconds). Dip and ready for rolling. I used hot enchilada sauce which was delicious!!! These are on our menu often from now on. I should have mentioned above... these made more than 12 enchiladas, I got 24 out of the amount of filling with 4 sweet potatos.

Apr 14, 2009

Great! I used flour tortillas because I hate corn tortillas. Next time I'll omit the enchilada sauce and either use green sauce or just extra cheese. I also might toast them in a frying pan rather than bake them, and then melt cheese on top so that they'll be crispy. The filling is truly fantastic, though. I tripled the amount of spice the recipe called for and it was anything but bland.

Nov 06, 2011

This recipe was just awesome!! I did make two changes just to make a few steps easier. I peeled & cut up the potatoes before I boiled them. Totally cut down on the cooking time. I also put the corn tortillas on a baking sheet & put them in the oven for two minutes. Made them easy to roll & there was no grease involved. My husband said it was the best thing he ever ate! I make this on a weekly bases.


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  • Calories
  • 640 kcal
  • 32%
  • Carbohydrates
  • 75.6 g
  • 24%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 10.9 g
  • 44%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 832 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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