Sweet Potato Chimichangas Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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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Reviewed: 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!
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Reviewed: Sep. 30, 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.
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Reviewed: Feb. 27, 2007
Used eggroll wrappers and these were phenomenal! Guess they'd be eggrolls then, but still, excellent.
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Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Nov. 12, 2006
these were great appetizers! they didn't las too long either. i am definately going to try again this year.
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Reviewed: 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!
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Cooking Level: Expert

Living In: Burlington, Ontario, Canada


 
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