"Sweet potatoes are in my top five favorite foods of all time (along with avocado, watermelon, peanut butter, and cookies). I can’t live without them! They’re just so creamy and sweet and filling. But as delicious as they are on their own, nothing beats loading them up with homemade enchilada sauce, cheese, black beans, veggies, and all the toppings. These stuffed sweet taters are seriously the queen of both loaded baked potatoes and enchiladas! Plus, they’re so easy to put together (especially if you bake the sweet potatoes and make the enchilada sauce ahead of time) that I pretty much could make them every night and no one—including myself—would be sad about it."
packed chopped fresh cilantro, plus more for serving
fresh lime juice
Kosher salt and freshly ground black pepper
Enchilada Sauce (recipe follows) or store-bought enchilada sauce
shredded Mexican blend or pepper Jack cheese
dollop plain Greek yogurt or sour cream, for serving
ripe avocado, pitted, peeled, and diced
crumbled queso fresco, for serving
kosher salt, plus more to taste
garlic clove, minced
In This Recipe
Enchilada-Stuffed Sweet Potatoes
Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Use a fork to pierce the sweet potatoes all over. Place them on the lined baking sheet and bake for 50 to 60 minutes, until soft. Time will vary depending on the size of the sweet potato. Keep the oven on and do not remove the foil from the baking sheet.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic and bell pepper and cook for 2 minutes. Stir in the black beans, cilantro, and lime juice. Season with salt and pepper to taste, then continue cooking for 3 minutes. Set aside.
Slice the baked sweet potatoes in half lengthwise. Use a fork to smash down the flesh so you have more room to fill them. Pour about ¼ cup enchilada sauce over each potato half. Spoon the black bean filling over the sauce and sprinkle evenly with cheese. Arrange the sweet potatoes on the same baking sheet and bake for 5 to 10 minutes, until the cheese has melted.
Top with yogurt or sour cream, avocado, cilantro, and queso fresco. Serve hot.
NOTE: You can easily make these vegan by leaving out the cheese and yogurt or sour cream, or using non-dairy versions of these ingredients.
Heat the oil in a large saucepan over medium heat. Add the flour and whisk for 1 minute. Add all the spices, the salt, and garlic and stir for another minute. Whisk in the tomato paste, then slowly pour in the broth, whisking constantly until the mixture is smooth. Let the sauce simmer over medium-low heat for 10 to 12 minutes, until slightly thickened. The sauce will thicken more as it cools. Taste and season with additional salt, if necessary. Store in the fridge for up to 1 week, or in the freezer for up to 2 months.