Sweet Potato Chimichangas Recipe - Allrecipes.com
  • READY IN 1 hr

Sweet Potato Chimichangas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 32 chimichangas Change Servings
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  • PREP

    45 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  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.
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Footnotes

  • 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
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Reviews More Reviews

Apr 17, 2006

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! I found it VERY difficult to roll them like the instructions said so I spread the filling on thick and rolled them up like you would deli meat for a tray, which turned out much better. I used toothpicks to keep their shape. I served them with whipped cream and they were amazing!

 
Feb 27, 2007

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

 

7 Ratings

Nov 12, 2006

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

 
Oct 01, 2010

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 happen to have any canned on hand. I also had some bananas pretty close to being overly ripe so when making the chimichangas I went ahead and added a couple slices of banana before wrapping. I know the recipe says to place the sweet potato mixture in the center along the straight edge but that seemed to make them too fat to seal so I spread it in a line parallel to the cut edge and they came out much prettier. Will probably make again.

 
Feb 27, 2012

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, cinnamon, & a splash of vanilla, heated, rolled in whole wheat tortillas, lightly grilled & served with a dollop of frozen yogurt. Frugal hubby's ultimate compliment, "I would pay for that." it's a keeper! Thx!

 
Jul 13, 2014

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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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 269 mg
  • 11%

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

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