Enchilada Baked Sweet Potatoes - Baked Sweet Potatoes topped with ground beef enchilada mix with homemade smoky chipotle enchilada sauce for a healthy supper.
These Enchilada Baked Sweet Potatoes are the last of this week's Mexican inspired recipes. I like this recipe because half of a large sweet potato with the enchilada topping is a perfect lunch for me. And a full medium sized potato would be a perfect dinner size. Especially with a salad on the side for a serving or two of vegetables.
These would be perfect for a vegetarian breakfast lunch or dinner by just swapping out the ground meat for beans, mushrooms or even a tofu scramble.
How to Make Enchilada Baked Sweet Potatoes
For this recipe, start off by baking your sweet potatoes. You can make the topping, and the enchilada sauce if you need to, while you're waiting for the sweet potatoes to bake.
I used really large potatoes. Mine took over 45 minutes to bake until fork tender. If you use smaller ones, they would probably only take about 30 minutes or so. Just keep checking them.
While the bake you can make the enchilada sauce from this page. Or use store bought. And then cook up your other topping ingredients. Fry your onions, jalapeno and garlic, and then the ground meat or vegetarian substitution. Add the tomato and bell pepper and then the enchilada sauce – easy!
Once the potatoes come out, slice them in half. Fluff up the flesh with a fork and then add the enchilada topping to each. Garnish with salsa, sour cream and cilantro. Avocado would be perfect too!
Enjoy and have a great weekend!
Enchilada Stuffed Baked Sweet Potatoes | PiperCooks
Ingredients
- 2 large sweet potatoes (one of mine was about 500 grams)
- 1 onion (diced)
- 1 lb ground beef/chicken/turkey
- 1 jalapeno (diced)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 roma tomato (diced)
- 1 cup enchilada sauce
- Avocado (yogurt, cheese for topping, optional)
Instructions
- Preheat oven to 425.
- Oil, salt and pepper your sweet potatoes, then bake for about 45 minutes, or until fork tender. My sweet potato was very big.
- Meanwhile, for the filling, heat oil in a pan over medium heat.
- Add the onion and fry about 5 minutes, until it has a bit of color and is softer.
- Add the ground beef, and season with salt and pepper. Cook until browned.
- Add the red bell pepper, jalapeno, garlic and diced tomato. Cook for a few minutes, until vegetables are a little softer and coked through.
- Add enchilada sauce and simmer for about 10 minutes or so. Add water as needed for the consistency you prefer. I like mine a little saucy. Keep warm until potatoes are cooked.
- When potatoes are done, cut them in half. I used a fork to fluff up a bit of the inside of the potato. Top with the enchilada topping, garnish as you like, and serve it up! I suggest diced avocado, shredded cheese, yogurt or sour cream and some cilantro.
Nutritional information is an estimate. Values vary based on products used.
Read our full Nutrition Disclaimer.
Did you make this recipe? Let me know!