Sweet Potato Enchiladas


SourceAdapted from The Moosewood Restaurant Cooks at Home
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes


This is a healthy enchilada recipe. The yummy sweet potato filling can also be adapted to quesadillas or tacos!


onion (medium-sized)
3 cloves
2 tablespoons
olive oil
6 cups
sweet potato
1 teaspoon
oregano, dried
1 1/2 teaspoon
chili powder
3 teaspoons
cumin, ground
1 pinch
cayenne pepper
2 cups
tortilla, corn (or flour)
2 cups
cheese, cheddar


Preheat the oven to 350º.

In a large skillet, saute the onions in the olive oil until they are translucent. Add the garlic, grated sweet potato, and spices. Cook covered for 10 minutes, or until sweet potatoes are soft, stirring frequently. Add a few tablespoons of water if the sweet potatoes start sticking to the bottom of the pan. When the sweet potatoes are tender, add salt and pepper to taste.

Remove the sweet potato filling from the heat.

Spread 1/2 cup of salsa over the bottom of a 9x13 pan. Fill each tortilla with sweet potato filling and a pinch of cheese, rolling each up and fitting them tightly into the pan. When all the tortillas are filled. Cover the tortillas in the pan with a generous layer of salsa. Top the pan with the remainder of the cheese. Bake in the oven until the cheese is bubbing and beginning to brown.

Serve warm.