Sweet Potato Enchiladas


These are the perfect enchilada for me.  No corn tortillas, lots of veggie, and not too saucy.  Yeah yeah it’s different but it’s really good.  My only advice, don’t make this when it happens to be the warmest day of the year.  Nothing like having the oven heat up the house on an 78 degree day.


Sweet Potato Enchiladas

Serving Size: Serves 2

Sweet Potato Enchiladas

Upgraded enchiladas!!!!


  • 2 small/medium sweet potatoes
  • 1/2 lb ground turkey
  • 2 garlic cloves, pressed/minced
  • 1 medium zucchini, diced
  • 3 scallions, chopped
  • small can sliced black olives
  • cumin
  • smoked paprika
  • chili powder
  • salsa, I used Frontier red tomato salsa mexicana with mild green chile + cilantro
  • cheese, I used Manchego
  • cilantro to serve


  1. Heat oven to 350 degrees. Stab whole sweet potatoes with a fork a few times and roast whole for ~45 minutes until soft. Set aside to cool.
  2. In a skillet heat up a bit of olive oil over medium heat. Add the zucchini and cook 5 minutes until starting to soft. Add the ground turkey and garlic cloves. Season with cumin, smoked paprika, and chili powder. Cook until meat is browned. Stir in scallions and set aside.
  3. Slice sweet potatoes in half and peel off skin (if you can). Take a fork and lightly mash the center of the sweet potatoes to form them into 'boats'. Place in a greased pyrex dish. Top each sweet potato with the ground turkey mixture. Spoon salsa over each ‘enchilada’ and sprinkle on cheese.
  4. Bake 20 minutes until warmed through.
  5. Serve with more salsa and cilantro leaves.


Dairy is not something I consume often and when I do I choose to use sheeps or goats milk. I used a 6 month aged Manchego cheese. Use what suits you!

This is the perfect meal to make extra to enjoy for lunches or another dinner!



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