Sweet Potato Chimichangas


"This sweet treat can be eaten as a dessert or served with dinner. Absolutely addictive. Best if served warm with vanilla ice cream or whipped topping."
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1 h servings 228 cals
Serving size has been adjusted!
Original recipe yields 32 servings


  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 269 mg
  • 11%

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

  • Ready In

  1. Place the sweet potatoes in a saucepan, and stir in 1 tablespoon of cinnamon. Cook and stir over medium heat until most of the juice has evaporated. Stir in the marshmallows just until partly melted. Remove from heat, and set aside to cool.
  2. Once the sweet potato mixture is cool, stir in the confectioners' sugar and flour. Add more sugar to taste if desired.
  3. Cut each tortilla in half, and spread a thin layer of butter on each side. Place 1 tablespoon of the sweet potato filling onto the center of each one running parallel to the cut edge, then fold in the sides, and roll up from the straight edge to seal in the filling.
  4. Heat about 1 inch oil in a large heavy skillet to about 350 degrees F (175 degrees C). Fry chimichangas until light golden brown, turning as needed. Remove to paper towels to drain. The tortillas will darken a little after they are removed. Mix together the remaining cinnamon and sugar. Sprinkle over the chimichangas while warm.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Note


Read all reviews 6
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I made these when I went to visit my brother's family for Easter. I made rolled them 2 days before we left and deep fried them for about 2 minutes just before serving them. They were awesome! ...

Used eggroll wrappers and these were phenomenal! Guess they'd be eggrolls then, but still, excellent.

these were great appetizers! they didn't las too long either. i am definately going to try again this year.

Very tasty! Like pumpkin pie and churros had a baby--that's how my husband described it anyway. I used fresh sweet potatoes and boiled until soft and pureed it with the cinnamon since I didn't h...

Deelishness! We healthified it by cutting marshmallow quantity, and using maple syrup instead of powdered sugar. So, really it was just microwaved potatoes, a few marshmallows, maple syrup, cinn...

I made these for a dinner party and everyone who ate one had this look of complete shock at how good they were. This is a keeper! I used both flour and corn tortillas (not together).

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