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Sweet Potato Enchiladas


"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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1 h 25 m servings 640 cals
Original recipe yields 6 servings (12 enchiladas)


  • Calories:
  • 640 kcal
  • 32%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 75.6g
  • 24%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 832 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 151
  1. 196 Ratings

Most helpful positive review

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....

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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....

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 han...

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...

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 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...

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 r...

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 c...

This recipe was very good, my family loved it. It does make a lot though, so have some extra tortillas on hand to make more. We wound up dipping Blue Corn Chips into the leftover filling.

Absolutely Fantastic! I followed the recipe exactly with two small exceptions (listed below). Since I did use vey large sweet potatoes I tripled the chili powder, ground cumin and oregano. I ...