Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sweet Potato Enchiladas Recipe
Sweet potato enchiladas offer easy twists on traditional preparations with surprising flavors that delight even those who typically avoid sweet potatoes. This innovative recipe transforms humble sweet potatoes into sophisticated enchilada fillings that create memorable dining experiences. The natural sweetness balances perfectly with traditional Mexican spices and sauces.
These easy sweet potato enchiladas are a twist on the traditional. The flavor will surprise you! Even those who don’t normally eat sweet potatoes tend to love this dish. Garnish with sour cream and salsa, if desired.
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Servings:
6
Yield:
12 enchiladas
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Ingredients
5 sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
1 teaspoon chili powder
1 teaspoon ground cumin (Optional)
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
½ cup vegetable oil for frying
12 (7 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese
Directions
Bring a large pot of water to a boil over medium heat. Cook sweet potatoes in boiling water until tender, 25 to 30 minutes. Cool and peel sweet potatoes.
Place sweet potatoes in a large bowl and mash with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish.
Heat oil in a large skillet over medium-low heat. Fry tortillas in hot oil, one at a time, for about 30 seconds per side. Remove tortillas with tongs and drain on paper towels.
Place about 1/3 cup sweet potato filling down the center of each tortilla, roll up, and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle with Monterey Jack cheese.
Bake in the preheated oven until enchiladas are bubbling and cheese is beginning to brown, 20 to 30 minutes.
Nutrition Facts (per serving)
| 640 | Calories |
| 30g | Fat |
| 76g | Carbs |
| 20g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 640 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 16g | 81% |
| Cholesterol 74mg | 25% |
| Sodium 833mg | 36% |
| Total Carbohydrate 76g | 27% |
| Dietary Fiber 11g | 39% |
| Total Sugars 15g | |
| Protein 20g | 40% |
| Vitamin C 39mg | 43% |
| Calcium 456mg | 35% |
| Iron 5mg | 26% |
| Potassium 1022mg | 22% |
* 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.
