Enchilada Stuffed Sweet Potatoes (freezer!)

sweet potatoes enchilada sauce  salt chili powder  ground cumin black beans corn cheese toppings of choice

what you'll need:

bake sweet potatoes

prick 5-10 times with a fork. arrange on a baking sheet, and bake at 400°F for 45- 90 minutes.


mash filling

mash the filling with enchilada sauce, salt, chili powder and cumin. Stir in the beans, corn and ¾ cup cheese.


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.



top with cilantro, avocado, salsa, or your favorite enchilada toppings!


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.

fridge storage:

on the blog

get the full recipe