Enchilada Baked Sweet Potatoes | These stuffed sweet potatoes are a delicious and healthy dinner idea that can be easily customized and meal-prepped. Baked sweet potatoes are topped with beyond beef enchilada mix with homemade smoky chipotle enchilada sauce for a boldly flavored and hearty weeknight dinner.
Enchilada Stuffed Sweet Potatoes are super easy to make and take less than an hour - a lot of that time is hands-off time while the sweet potatoes bake and the sauce simmers..
The savory sauce compliments the baked sweet potatoes perfectly making this a super comforting and satisfying dish.
See the recipe card for exact amounts.
How to Make Enchilada Baked Sweet Potatoes
Poke holes in the potatoes, season with olive oil, salt, and pepper, and bake at 425°F for 45 minutes (for large potatoes) or until fork tender.
Meanwhile, start the sauce by sautéing onion and jalapeno together over medium heat until softened.
Add the beyond beef and sauté for 5-8 minutes or until cooked through.
The beyond beef with have browned.
Add the red bell pepper, diced tomato, and garlic and cook for a few minutes, to soften slightly.
Add enchilada sauce and water as needed to get the consistency you prefer. I like my enchilada topping saucy. Cook until heated through. Keep warm until the potatoes are done.
Once the potatoes are done, cut them in half. Fluff up the flesh with a fork and then add the enchilada topping to each. Garnish with sliced avocado, plain Greek yogurt, and fresh cilantro leaves.
Tips for making Stuffed Sweet Potatoes
What to serve with Stuffed Sweet Potatoes
Leftovers can be stored in the fridge for 4-5 days. Reheat in the microwave for a few minutes.
Yes, you can bake the potatoes and then make the sauce and store each separately in the fridge until needed. Reheat and then serve.
TIP: Roast extra sweet potatoes without oil, salt, or pepper and use some for these easy 3 ingredient sweet potato dog treats.
Enchilada Stuffed Baked Sweet Potatoes
- 2 large sweet potato (*see notes)
- 1 onion (diced)
- 340 grams beyond beef
- 1 jalapeno (diced)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 roma tomato (diced)
- 1 cup enchilada sauce
- avocado, yogurt, shredded cheese for topping (optional)
- Preheat oven to 425°F.
- Oil, salt, and pepper your sweet potatoes, then bake them for about 45 minutes, or until fork tender. My sweet potatoes were very big.
- Meanwhile, for the filling, heat oil in a pan over medium heat.
- Add the onion and jalapeno and fry for about 5 minutes, until it has a bit of color and is softer.
- Add the beyond beef, and season with salt and pepper. Cook until browned.
- Add the red bell pepper, garlic, and diced tomato. Cook for a few minutes, until vegetables are a little softer and cooked 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 the potatoes are done, cut them in half. I used a fork to fluff up a bit of the inside of the potato. Top each potato half with the enchilada topping, garnish as you like, and serve. I suggest sliced avocado, shredded cheese, yogurt or sour cream, and some cilantro.
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on March 9, 2018.
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