Have you ever had Sweet Potato Enchiladas? OH, SWEET DELICIOUSNESS! You guys, I’m always honest with you. Always. I don’t have a lot of respect for those who lie faster than they can walk. Ok, I wont even go there. I’m trying to not worry about them… ;) Anyway, I always tell you the truth and the truth is, I looooove these. Cade really liked them. I looooooooved them. The insides are creamy, healthy, cinnamon-y and filling. The outside has more texture and I love different textures. The cheese gets bubbly and crisp around the edges. I LOVE when cheese bakes to the pan. OH YUM. Then there’s the sauce. It’s light, sweet and creamy all at once. Everything is so well balanced. Love. Love. Love.
I adapted this recipe from Sugar Plum. I’ve read her blog since the beginning and I still love it. I love that she is true to herself.
Sweet Potato Enchiladas With Sweet Corn Crema

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Sweet Potato Enchiladas With Sweet Corn Crema

Crispy, cheesy, creamy these enchiladas are delicious!


  • Recipe adapted from Sugar Plum
  • 1 Large Can Sweet Potatoes,drained reallllly well and mashed (or two cups baked, mashed sweet potatoes)
  • 1 cup canned black beans, drained and rinsed
  • 2 cups crumbled queso fresco cheese, divided
  • 1 teaspoon ground chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups Red Enchilada Sauce
  • 10 corn tortillas
  • Sweet Corn Crema
  • 1/2 cup canned creamed corn
  • 1/3 cup reduced fat sour cream
  • 1 tablespoon coarsely chopped cilantro
  • Avocado slices, for garnish


  1. Heat oven to 400 degrees F.
  2. In a large bowl, stir together sweet potatoes, black beans, 1 cup of queso fresco cheese, chili powder, cinnamon, and salt until well combined. Set Aside.
  3. Pour half of the enchilada sauce into a 13x9-inch baking dish. Warm tortillas in the microwave, covered in damp paper towels, about 1 minute. Place about 1/4 cup sweet potato mixture in the middle of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.
  4. Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes or until golden brown and bubbly.
  5. Sweet Corn Crema
  6. In a food processor, puree creamed corn and sour cream until well combined and smooth; stir in cilantro until combined. Set Aside.
  7. Serve enchiladas with a drizzle of sweet corn crema, and top with avocado slices.