Enchilada Stuffed Sweet Potatoes
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
-
Servings
4 servings
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Calories
565 kcal
-
Course
Side Dish, Main Course
Enchilada Stuffed Sweet Potatoes
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These enchilada-stuffed sweet potatoes are loaded with flavor and make for a healthy meal everyone will devour (even the sweet potato-haters like this one). Stuffed with black beans and corn then drizzled with a creamy cilantro sauce, you'll be coming back for seconds.
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Ingredients
Stuffed Sweet Potatoes
- 4 medium sweet potato
- 1 Tbsp olive oil 15 mL
- 1 cup red onion about 1 medium onion, diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 oz can corn drained, 425 g
- 1 oz can black beans drained, 425 g
- ¼ cup sour cream
- 2 to 4 adobo peppers minced, in chipotle sauce
- ½ tsp salt
Cilantro Sauce
- 1 cup cilantro thick stems removed
- ½ cup PLAIN yogurt 100 g
- ¼ cup red wine vinegar 60 mL
- ¼ cup extra virgin olive oil 60 mL
- 2 tsp Dijon mustard
- 2 cloves garlic minced
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp black pepper
Instructions
- Potatoes: Preheat oven to 425°F. Cut 4 medium sweet potatoes in half lengthwise, then place cut side down on a parchment-lined baking sheet. Prick the sweet potatoes in a few places with a fork. Bake for 30 to 45 minutes, or until fork tender. Remove potatoes but leave oven on when finished.
- Filling: Heat 1 Tbsp olive oil in a large skillet over medium heat. Add 1 cup diced red onion, 1 red bell pepper, and 2 cloves garlic, cooking until onion is a bit soft and translucent, about 5 minutes. When finished, stir in 1 15-oz can corn and 1 15-oz can black beans.
- Scoop: Once sweet potatoes are cooked, pick up each half (using a paper towel to keep your hand from burning) and scoop out the flesh, leaving about ¼ inch on all sides to act as the bowl for your fillings. Transfer scooped out sweet potato flesh to a medium bowl, and combine it with the ¼ cup sour cream, 2 to 4 adobo peppers in chipotle sauce, and ½ tsp salt.
- Assemble: Fold together the veggie mixture with the sour cream mixture. Stuff each hollowed potato skin with the filling (you will have leftover filling*).
- Sauce: Blend all Cilantro Sauce ingredients until smooth (if you have a handheld immersion blender or small blender use it here–sometimes the small ingredient amounts make this recipe tricky for larger blenders).
- Bake: Place stuffed sweet potatoes back onto the baking sheet and bake for 10 minutes. Serve warm, topped cilantro sauce!
Notes
- *Leftover mixture is great for for making fritters! Stir 1 egg and about ¼ cup of flour (or enough to make dough shapable) to the leftover mixture. Shape into patties and cook in an oiled pan until both sides are golden brown.
- *Leftover mixture is great for for making fritters!
- Stir 1 egg and about ¼ cup of flour (or enough to make dough shapable) to the leftover mixture.
- Shape into patties and cook in an oiled pan until both sides are golden brown.
Nutrition Information
Show Details
Serving
1serving
Calories
565kcal
(28%)
Carbohydrates
82.3g
(27%)
Protein
12g
(24%)
Fat
22.3g
(34%)
Saturated Fat
2.6g
(13%)
Cholesterol
6mg
(2%)
Sodium
561mg
(23%)
Fiber
15.1g
(60%)
Sugar
6.4g
(13%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 565kcal | 28% |
| Carbohydrates | 82.3g | 27% |
| Protein | 12g | 24% |
| Fat | 22.3g | 34% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 6mg | 2% |
| Sodium | 561mg | 23% |
| Fiber | 15.1g | 60% |
| Sugar | 6.4g | 13% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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