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Sweet Potato Enchiladas With Sweet Corn Crema are loaded with flavorful sweet potatoes and black beans and topped off with sauce and cheese!
Have you ever had sweet potato enchiladas? OH, SWEET DELICIOUSNESS! You guys, I’m always honest with you.  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.
A dinner plate with sweet potato enchiladas and a fork. the enchiladas are topped with red enchilada sauce, sliced avocado, cilantro leaves, and a drizzle of sweet corn crema. There are two lime wedges next to the enchilada. A cup of cilantro and a glass of water are in the background.
I am always looking for more vegetarian meals that the whole family loves. This is one of those recipes! The kids gobble it up! We like to make our own red enchilada sauce for it, but feel free to use your favorite recipe or brand. It’s the sweet corn crema that really seals the deal for me though! Can’t wait for you to try it!

A white casserole dish filled with sweet potato enchiladas. They have red enchilada sauce poured over the top and queso fresco cheese sprinkled on top of the sauce. Then, a few slices of avocado and cilantro leaves top it all off..there are lime wedges and cilantro leaves on the table.

What Ingredients Do I Need for Sweet Potato Enchiladas?

The ingredients list for this recipe is short and sweet, but the flavors are packed in there!

  • Sweet Potato
  • Black Beans (canned)
  • Queso Fresco
  • Chili Powder
  • Cinnamon
  • Salt
  • Red Enchilada Sauce
  • Corn Tortillas

Small containers of mashed sweet potato, red enchiladas sauce, queso fresco cheese, and corn tortillas.

What Ingredients Do I Need for Sweet Corn Cream?

The sweet corn cream is about as simple as it gets. Just 3 ingredients needed:

  • Creamed Corn
  • Sour Cream
  • Cilantro

Small bowls of cream corn, cilantro, and sour cream.

How to Make Sweet Potato Enchiladas

Now you have all the ingredients ready to go, so let’s walk through how to make these enchiladas! All the details can be found down in the recipe card, but here are the basic steps:

Filling

  • Preheat oven.
  • Combine the ingredients for the filling in a large bowl and stir until well combined.

A glass bowl with a mixture of mashed sweet potato, beans, cheese, chili powder and cinnamon. A spoon is in the mixture.

Assembly

  • Pour half of the enchilada sauce into the baking dish.
  • Cover the tortillas in a damp paper towel and warm them in the microwave.
  • Place a scoop of the sweet potato mixture in the middle of a tortillas and roll it up.

Sweet potato filling with beans and cheese on an open corn tortilla. There is a bowl of enchilada filling and a plate of corn tortillas covered with a red and white kitchen towel in the background.

  • Place it into the baking dish and repeat until the sweet potato mixture is gone.
  • Pour the remaining enchilada sauce on top of the rolled enchiladas.

Unbaked enchiladas in a white baking dish. Red enchilada sauce is being poured from a glass measuring cup over the enchiladas.

  • Sprinkle with the remaining queso fresco.
  • Bake until golden brown and bubbly.

A casserole dish filled with sweet potato enchiladas. There is a red sauce over the top and queso fresco cheese sprinkled on top.

Sweet Corn Crema

While the enchiladas are baking, make the sweet corn crema:

  • Puree the creamed corn and sour cream in a food processor until smooth.
  • Stir in the chopped cilantro.
  • Drizzle over the enchiladas right before serving with a few slices of avocado.
A white bowl of sweet corn crema. It is creamy white and has cilantro leaves sprinkled on top.

Can Flour Tortillas Be Used Instead of Corn Tortillas?

We really love the flavor of corn tortillas with the red enchilada sauce and sweet potato filling. I know people have strong feelings about corn tortillas, so you can definitely use flour tortillas if you want. You may offend enchilada purists who insist enchiladas can only be made with corn tortillas. Fair warning! Haha!

If you’re anti-corn tortilla because they crack and break, we have found if you warm them up in the microwave covered with a damp paper towel, they roll and hold up just fine. They bake in the enchilada sauce which also helps them stay moist.

A serving of enchiladas on a dinner plate with a fork resting next to the enchiladas. The enchiladas are topped with red enchilada sauce, queso fresco cheese, sliced avocados, and cilantro leaves with sweet corn crema drizzled over all. There is a baking dish of enchiladas next to the dinner plate and lime wedges, cilantro leaves, a bowl of cheese, and a glass of water with a lime wedge in it in the background.

What Is The Difference Between Orange and White Sweet Potatoes?

When a white sweet potato is cooked, it is quite a bit drier than an orange sweet potato. Orange sweet potatoes have a stronger flavor and more beta-carotene. The human body turns beta-carotene into vitamin A…hello, healthy! We prefer orange sweet potatoes in these enchiladas because of the strong flavor!

A casserole dish filled with sweet potato enchiladas. They have a red sauce on top, sprinkled with queso fresco cheese. There are few avocado slices laying on top of the cheese and it's sprinkled with cilantro leaves.

What Is The Difference Between a Sweet Potato and Yam?

What most people call a “yam” is really an type of sweet potato. Canned yams are also sweet potatoes. We like to use orange sweet potatoes for these enchiladas but if you can only find yams, they will work just great!

A white casserole dish with sweet potato enchiladas. There is a red enchilada sauce over the top and it's sprinkled with queso fresco cheese. Sliced avocado and cilantro leaves are on top of the cheese. There are lime wedges and cilantro leaves scattered on the table next to the casserole dish.

Are Enchiladas the Same as Burritos?

No, enchiladas and burritos are not the same. Enchiladas are made with corn tortillas wrapped around a filling, covered in sauce, and baked. Burritos are made with flour tortillas and wrapped around a filling and usually eaten plain or dipped in a sauce.

A close-up of a baking dish of sweet potato enchiladas. They are topped with a red enchilada sauce, queso fresco cheese, sliced avocados, and cilantro leaves. A sweet corn crema is drizzled over the top of it all.

What is Queso Fresco?

Queso fresco is a soft, crumbly cheese that is very mild and really delicious for Mexican food. You can find it in all grocery stores by the cheeses. If you can’t find queso fresco, you can use feta if you want to keep the same texture or a Mexican cheese blend.

A dinner plate with a serving of sweet potato enchiladas. They have a red enchilada sauce, sliced avocado, cilantro leaves, and queso fresco cheese on top. A sweet corn crema is drizzled over the top of it all. A fork rests on the plate and a casserole dish with the rest of the enchiladas are in the background. There are lime wedges. a bowl of cheese, a container of cilantro and a whole lime in the background.

Are Sweet Potato Enchiladas Healthy?

Often times we correlate vegetarian meals with being healthy. That isn’t always the case, but in this case, these are very healthy! Corn tortillas are lower in fat and calories. Sweet potatoes are great for fiber and beta-carotene. Black beans are great for protein. As long as you don’t pour the whole recipe of sweet corn crema on your enchilada, you are all set!

A dinner plate with two enchiladas on it. There is a fork and two lime wedges on the plate. The enchiladas have red enchilada sauce, queso fresco cheese, slices of avocado, and cilantro leaves on top. There is a sweet corn crema drizzled over the top of it.
You aren’t going to miss the meat with these sweet potato enchiladas! They are so full of flavor, cheesy, creamy and irresistible! Topped with that sweet corn crema! Yowza! Dig into a helping of these and you won’t be able to stop!
A baking dish with baked enchiladas. They have a red sauce, queso fresco cheese, slices of avocado and cilantro leaves on top. The whole thing has been topped with drizzled sweet corn crema.

More MEXICAN MAIN DISHES You Have to Try:

4.67 from 3 votes

Sweet Potato Enchiladas with Sweet Corn Crema

By Sweet Basil
Prep25 minutes
Cook25 minutes
Total50 minutes
Servings10
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Sweet Potato Enchiladas With Sweet Corn Crema are loaded with flavorful sweet potatoes and black beans and topped off with sauce and cheese!

Ingredients 

Recipe adapted from Sugar Plum

  • 1 Can Sweet Potatoes, Large, drained reallllly well and mashed (or two cups baked, mashed sweet potatoes)
  • 1 Cup Black Beans, canned, drained and rinsed
  • 2 Cups Queso Fresco Cheese, crumbled, divided
  • 1 teaspoon Chili Powder, ground
  • 1/4 teaspoon Cinnamon, ground
  • 1/4 teaspoon Salt
  • 2 Cups Red Enchilada Sauce
  • 10 Corn Tortillas

Sweet Corn Crema

  • 1/2 Cup Creamed Corn, canned
  • 1/3 Cup Sour Cream, reduced fat
  • 1 Tablespoon Cilantro, coarsely chopped
  • Avocado Slices, for garnish
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Instructions 

  • Heat oven to 400 degrees F.
  • In a large bowl, stir together sweet potatoes, black beans, 1 cup of queso fresco cheese, chili powder, cinnamon, and salt until well combined.
    1 Can Sweet Potatoes, 1 Cup Black Beans, 2 Cups Queso Fresco Cheese, 1 teaspoon Chili Powder, 1/4 teaspoon Cinnamon, 1/4 teaspoon Salt
  • Set Aside.
  • Pour half of the enchilada sauce into a 13x9-inch baking dish.
    2 Cups Red Enchilada Sauce
  • Warm tortillas in the microwave, covered in damp paper towels, about 1 minute.
    10 Corn Tortillas
  • 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.
  • Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese.
    2 Cups Red Enchilada Sauce, 2 Cups Queso Fresco Cheese
  • Bake 20-25 minutes or until golden brown and bubbly.

Sweet Corn Crema

  • In a food processor, puree creamed corn and sour cream until well combined and smooth
    1/2 Cup Creamed Corn, 1/3 Cup Sour Cream
  • Stir in cilantro until combined.
    1 Tablespoon Cilantro
  • Set Aside.
  • Serve enchiladas with a drizzle of sweet corn crema, and top with avocado slices.
    Avocado Slices

Recipe Notes

Enchiladas can be frozen for 6-8 months.

Nutrition

Serving: 1g, Calories: 196kcal, Carbohydrates: 23g, Protein: 9g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 715mg, Potassium: 173mg, Fiber: 4g, Sugar: 5g, Vitamin A: 648IU, Vitamin C: 2mg, Calcium: 172mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About The Author

Carrian Cheney

Carrian Cheney is the creative force behind ‘Oh, Sweet Basil,’ a food blog she co-authors with her husband, Cade. She creates fresh, family-friendly recipes that encourage togetherness in the kitchen.

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4.67 from 3 votes (1 rating without comment)

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15 Comments

  1. Christopher James says:

    5 stars
    Absolutely fantastic! I’m looking forward to leftover night.

    Reply
    1. Sweet Basil says:

      Thank you! And they make great leftovers!!

      Reply
  2. Mary Hite says:

    These sound so good! I can’t wait to make them. But I have a couple of questions –
    first, how are you preparing your sweet potatoes? Are you baking? Or boiling?
    And, can you give me the link to your Enchilada Sauce recipe?

    Thank you,
    Mary

    Reply
    1. Sweet Basil says:

      You can either use a can large can of sweet potatoes and drain them super super well, or you can bake and mash them. It looks like the link to the enchilada sauce isn’t working, I’ll get it fixed and sent to you!

      Reply