Wednesday, May 5, 2010

Sweet Potato Enchiladas

Happy Cinco de Mayo everyone!!!! It has been a LONG time since I last posted and I totally apologize. I am OBSESSED with sweet potatoes and was in search of a YUMMY enchilada recipe. I found this baby on allrecipes and totally LOVE it!!!! The sweet potatoes make these enchiladas, of course, sweet but the rest of the spices and cream cheese help make it SUPER rich and SAVORY. This is a GREAT alternative if you are going meatless... and if you are a vegetarian or vegan just leave out the cream cheese and cheese, or use a substitute. My husband even LOVED them which means these are a real WINNER! Oh, and by the way, this recipe makes more enchiladas than what it states so be ready for leftovers... YAY!!!!

Sweet Potato Enchiladas


5 sweet potatoes
1 (8oz) pkg cream cheese
4 green onions, chopped
1 t chili powder
1 t ground cumin
1 t dried oregano
1/2 t salt
1/2 t ground black pepper
1/2 C vegetable oil for frying
12 corn tortillas
1 (19oz) can enchilada sauce
1 (8oz) pkg shredded Monterey Jack cheese


- Bake sweet potatoes in preheated 350 degree oven for about an hour until done. Remove skin and discard.
- Place the sweet potatoes, cream cheese, green onions, chili powder, cumin, oregano, salt and pepper and mash until well mixed.
- Preheat oven to 350 degrees (or just keep the oven on after baking the potatoes) and grease a 9x13 baking dish.
- Heat oil in skillet over medium-low heat and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs and drain on paper towel.
- Place about 1/3 cup of sweet potato mixture down the center of each tortilla and roll up.
- Place filled tortillas seam side down in prepared baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with cheese.
- Bake in oven for 20-30 minutes until the enchiladas are bubbly and the cheese is beginning to brown.