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enchilada stuffed sweet potato on gray plate with fork taking a bite
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4.86 from 28 votes

Freezer to Oven Enchilada Stuffed Sweet Potatoes

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.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 359kcal
Author: Denise Bustard

Ingredients

  • 2 sweet potatoes see note 1
  • ½ cup enchilada sauce see note 2
  • ¼ teaspoon salt
  • ¼ teaspoon chili powder see note 3
  • ⅛ teaspoon ground cumin
  • 1 cup black beans
  • 1 cup corn
  • 1.5 cups cheese shredded; ¾ mixed in, ¾ on tops

Serving suggestions

  • avocado
  • salsa
  • sour cream
  • cilantro

Instructions

  • Bake sweet potatoes- Heat oven to 400°F. 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, until soft when squeeze with an oven mitt-protected hand.
  • 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.
  • 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.
  • Serve- top with cilantro, avocado, salsa, or your favorite enchilada toppings!

Video

Notes

1- sweet potatoes vary greatly in size, and so can the cook time; I recommend medium (2- 2.5 inches across, 5-6 inches long)
2- La Victoria and Fronterra are two brands I recommend
3- a paprika based blend, not pure powdered chiles
Fridge
Store in an air tight container in the fridge for up to 4 days.
Freezer
  1. Cool completely, then wrap in parchment or foil, followed by plastic wrap.
  2. Freeze for up to 3 months.
  3. Thaw overnight in the fridge, or bake from frozen.
Baking from frozen
  1. Unwrap frozen 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.
 

Nutrition

Serving: 1/2 a sweet potato/1 sweet potato boat | Calories: 359kcal | Carbohydrates: 33g | Protein: 18g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 686mg | Fiber: 7g | Sugar: 5g