Enchilada Stuffed Sweet Potatoes (freezer!)

With delicious TexMex flavors, these enchilada stuffed sweet potatoes are great for lunch or dinner. You can prep them ahead and freeze for easy meals during busy weeks.

When it comes to sweet potatoes, there is no better way to enjoy them than twice baked; taco stuffed sweet potatoes and sausage stuffed sweet potatoes are two of our favorite ways to enjoy them. These enchilada stuffed sweet potatoes are another amazing flavor combination, and they also happen to be vegetarian!

Enchilada sauce, corn, black beans and cheese work wonders together and are amazing in these twice baked potatoes. Not only are they simple to prepare, but they can be prepped ahead and frozen. And get this- you can bake them from frozen!

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Recipe video

Watch the video below to see how to make enchilada stuffed sweet potatoes! You can find more of my recipe videos on my YouTube channel.

Ingredient notes

• sweet potatoes- since they come in all shapes and sizes, it can really change the cook time! I prefer to use medium sweet potatoes (around 2 - 2.5 inches across and 5-6 inches long) as they are a good serving size.
• enchilada sauce- I love using La Vitoria or Fronterra brands; if you can't find enchilada sauce at the grocery store, you could make your own. I love this recipe!
• chili powder- is a mild paprika-based blend; not to be confused with pure powdered chiles.

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Step by step directions

1. Bake sweet potatoes- Wash sweet potatoes, scrubbing the skin. Pat dry, and prick 5-10 times with a fork. Arrange on a baking sheet, and bake at 400°F for 45- 90 minutes.

TIP- to determine if sweet potatoes are cooked through, give them a gentle squeeze with an oven mitt-protected hand; if they are firm, put them back in the oven. If they push in slightly, they are ready to come out!

2. Mash filling- Allow sweet potatoes to cool slightly, until they are safe to handle. Slice in half, then gently scoop out the filling, leaving a barrier around the edge of the skin. Mash the filling with enchilada sauce, salt, chili powder and cumin. Stir in the beans, corn and ¾ cup cheese.

3. Second bake- Spoon the filling carefully back into the sweet potato skins. Sprinkle with reserved cheese. Return to the oven for 10-15 more minutes, until cheese is bubbly and melted.

5. Serve- top with cilantro, avocado, salsa, or your favorite enchilada toppings!

Meal prep & freezing

Fridge storage

Cool completely, and store in an air tight container. Refrigerate for up to 4 days.

Reheat in the microwave until steaming hot, or bake at 350°F for 15-20 minutes, until warmed through.

Freezing the sweet potatoes

This recipe was specifically developed to be frozen- it works great!

1. Cook the sweet potatoes all the way through to step 3 (filling spooned back in; do not do the second bake).
2. Cool completely, then wrap in aluminum foil (or parchment paper), and plastic wrap. Store in an air tight container or freezer bag for up to 3 months.

Thawing first

1. Thaw completely overnight in the fridge.
2. Unwrap, arrange on baking sheet.
3. Bake at 425°F for 15-20 minutes, until warmed through and cheese is bubbly.

Baking from frozen

1. Unwrap sweet potatoes, and arrange in a baking dish.
2. Cover with foil or a reusable silicone lid, and bake at 425°F for 40 minutes
3. Remove foil and bake for another 15-20 minutes until cheese bubbles and potatoes are heated through.

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FAQ

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Variations

• Add in finely chopped bell peppers, jalapeños, red onions or spinach to the filling
• Add flavored cheese like jalapeño cheddar
• Add chicken, taco meat, bacon or pinto beans
• Swap the black beans for Tofu Taco Meat

More sweet potato recipes