Sweet Potato Enchiladas

These Sweet Potato Enchiladas are a flavorful twist on traditional Mexican dishes, combining the natural sweetness of roasted sweet potatoes with the smoky warmth of cumin and smoked paprika. The result is a comforting, cheesy, and utterly delicious vegetarian main course that’s perfect for any gathering.

Ready Time

1 hrs 45 mins

Yields

8 servings

Ingredients

2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8 corn tortillas
1 can (10 oz) enchilada sauce
1 cup shredded Monterey Jack cheese (divided)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges (optional)
1/2 cup sour cream (optional)

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, toss the diced sweet potatoes with 1/2 tablespoon of olive oil, salt, and pepper until they’re evenly coated.

Spread them out on a baking sheet and roast in the oven for about 20-25 minutes, or until they’re tender when pierced with a fork.

While the sweet potatoes are roasting, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium-high heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Stir in the ground cumin, smoked paprika, and a pinch of salt and pepper.

Cook for 1-2 minutes, until the spices are fragrant.

In a large bowl, combine the roasted sweet potatoes, the skillet mixture, and 1/2 cup of the shredded Monterey Jack cheese.

Mix well to combine.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the enchiladas, lay a tortilla flat and spoon some of the sweet potato mixture down the center of the tortilla.

Roll the tortilla up and place seam-side down in a baking dish.

Repeat with the remaining tortillas and filling.

Pour the can of enchilada sauce over the rolled tortillas and sprinkle with the remaining 1/2 cup of Monterey Jack cheese.

Cover the dish with aluminum foil and bake for 20-25 minutes.

Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.

Remove from the oven and sprinkle with chopped cilantro.

Serve hot, with lime wedges and sour cream on the side if desired.

Notes

Make sure to not overcrowd the baking sheet with sweet potatoes, as this can affect their even roasting. Keep an eye on the sweet potatoes while they’re roasting, as the cooking time may vary depending on their size.

If using sour cream and lime wedges, be sure to have them ready to go before serving, as they add a nice touch to the dish.

To prevent tortillas from tearing, make sure to warm them as instructed, and handle them gently when assembling the enchiladas. You can customize this recipe to your taste by adding other toppings, such as diced tomatoes or diced avocado, on top of the enchiladas before baking.

For easier assembly, try prepping all the components (roasted sweet potatoes, skillet mixture, and warmed tortillas) before assembling the enchiladas.

Consider making a double batch of this recipe, as leftovers can be refrigerated or frozen for up to a week.