Sweet Potato Enchiladas Recipe | PBS Food

Sweet Potato Enchiladas

This sweet potato enchilada recipe is courtesy of Alyssa Crittenden, who appears in In Defense of Food.


Yield: 6 persons



  • 5 sweet potatoes (or 2 medium sized cans of sweet potatoes)
  • 1 8 oz. package of cream cheese (softened)
  • 5 green onions (chopped)
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 10 7 inch flour tortillas (typically used for fajitas)
  • 1 can enchilada sauce
  • 1 8 oz. shredded cheese (monterey jack or mexican)


  1. If using whole sweet potatoes, peel, chop, and boil for approximately 30 minutes. Cool until soft. If using canned sweet potatoes, drain liquid and set aside.
  2. Place cooled sweet potatoes in a bowl, and mash with the cream cheese, onions, chili powder, oregano, and salt. Mixture may be slightly lumpy.
  3. Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
  4. Use spoon to place about 1/4 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle (or smother!) with your choice of cheese.
  5. Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.
  6. Serve with sliced avocado and sour cream.
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