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Spicy enchilada stuffed sweet potatoes recipe

You won’t miss the taco shell once you combine sweet potatoes with a meat filling that delivers rich flavours.

Maya Visnyei

Ready in 1 hour
Prep time: 30 minutes
Serves 4


• 4 medium sweet potatoes
• 1 Tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• ¼ tsp salt
• 1 Tbsp chili powder
• 1 tsp cumin
• ¼ tsp ground dry mustard
• ¼ tsp cinnamon
• ¼ tsp garlic salt
• ¼ tsp dried oregano
• ½ a 156 ml can of tomato paste
• butter
• Monterey Jack Cheese
• sour cream
• cilantro


1.  Preheat oven to 425 degrees. Scrub sweet potatoes and pierce a few times with a fork. Place on baking sheet and bake 40 – 45 minutes, until easily pierced with a fork.

2. Meanwhile, add oil to a medium-sized pan over medium-low heat. Add garlic and onion and sauté until tender, about 5 minutes. Add beef to the pan, sprinkle with salt and sauté until cooked through. Drain fat if needed/desired. Add chili powder, cumin, mustard, cinnamon, garlic salt and oregano and stir. Add tomato paste and stir again until incorporated. Simmer for 5 minutes, stirring occasionally.

3. Remove potatoes once they’ve cooked through, slice down middle and, using a fork, break up filling and add a bit of butter. Spoon enchilada filling over top. Dress with additional toppings and enjoy

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