Jan 07 2019

Enchilada Stuffed Sweet Potatoes


  • 5 medium sweet potatoes
  • 1 8oz can tomato sauce
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1.5 tsp ground cumin
  • 1 16oz can black beans
  • 1 16oz can corn
  • 3.75 cups shredded cheese
  • to taste avocado
  • to taste salsa
  • to taste sour cream


  1. Heat oven to 400 degrees F.
  2. Scrub the sweet potatoes and pat to dry. Using a fork, poke holes in the sweet potato and arrange on a baking sheet.
  3. Bake at 400 for 45-90 minutes.
  4. Sweet potatoes are done when a knife inserted into the center goes in with no resistance. You can also use a oven gloved hand to gently squeeze the sweet potato all the way along.
  5. Allow sweet potatoes to cool slightly (10 or so minutes) before slicing them in half lengthwise.
  6. Gently scoop out filling, leaving a small border along the inside of the sweet potato skins.
  7. Mash together the sweet potato filling with tomato sauce, salt, chili powder and cumin. Stir in the beans, corn and ¾ cup cheese, and spoon gently back into the skins.
  8. Sprinkle with the remaining ¾ cup cheese.
  9. To bake immediatelyBake at 400°F for 10-15 minutes, until cheese is bubbly and melted.
  10. To freeze:Cool completely, then wrap in plastic cling wrap. Store in a sealed container for up to 3 months.
  11. To re-heat:Thawed: Unwrap, and place in a baking dish. Bake uncovered at 425°F for 15-20 minutes until cheese bubbles and potatoes are heated through.
  12. To bake from frozen: Unwrap, and place in a baking dish. Cover with foil and bake at 425°F for 40 minutes, then remove foil and bake for another 15-20 minutes until cheese bubbles and potatoes are heated through.