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Writer's pictureKrista

Sweet Potato Enchiladas

Updated: Apr 30, 2019


Cinco de Mayo is fast approaching...in case you don't know, Cinco de Mayo is an annual celebration held each year on May 5th celebrating the Mexican army's victory over the French Empire in 1862. Celebrations are held all over Mexico and the United States (and here in Canada too!). There are parades, music, dancing and of course lots of great food!


Seeing that I spend quite a bit of time in Southern California, it is only natural that I love authentic Mexican food. This recipe is adapted from food network chef Marcela Valladolid. Growing up on the Mexico/USA border, she naturally blends Mexican flavours and Californian ingredients. Following her lead and blending two of my favourite cuisines, these enchiladas are a traditional Mexican dish but the are filled with sweet potatoes, a popular west coast, non-traditional filling. The sweetness of the potato pairs beautifully with the smoky richness of the salsa the enchiladas are bathed in. The rest of my fiesta menu will follow the same formula - a little bit traditional, with a little bit of west coast influence highlighting local ingredients.


To start our fiesta, the enchiladas are made with mid-sized corn tortillas, so that they can act as both an appetizer or as a main for our meatless guests.


The salsa is made from 3 different dried chiles, with very different flavour profiles. I went to visit a local Latin grocer here in Vancouver, to learn and source out different dried chiles. Click here for the salsa recipe and to read about common Mexican chiles.


I hope you enjoy the unique flavour blend of these enchiladas.


Feliz Cinco de Mayo!

Krista


Sweet Potato Enchiladas


Ingredients

For Filling:

4 medium sweet potatoes, peeled and chopped into 1-1.5 inch cubes

1 tablespoon dried Mexican oregano

1 tablespoon unsalted butter

salt and pepper to season


For the Salsa:

1 recipe for salsa (click here)


For the Enchiladas:

1 tablespoon vegetable oil

10-12 mid-sized corn tortillas


For the Toppings:

queso fresco

Mexican crema

cilantro leaves


Method

Bring a large pot filled half way with water to a boil. Add 1 teaspoon of salt to pot to season water. Once water is boiling, add sweet potatoes and cook for about 20 minutes, or until a fork can easily go through the cube. Drain sweet potatoes, pour into a heat proof bowl and mash until smooth. Add butter, oregano and salt and pepper to taste. Set aside.


While the potatoes are cooking, warm salsa recipe. You can make this ahead of time.


Heat a large skillet to medium-high temperature. Add vegetable oil to skillet and fry one tortilla at a time, flipping each tortilla after 20-30 seconds a side. The tortillas will lightly brown and bubble, adding a wonderful texture. They should still be soft and pliable after heating, not hard. Place each finished tortilla onto a heat proof cutting board, add 1-3 tablespoons of sweet potato filling (depending on the size of your tortilla) to the centre and then roll tightly. Arrange rolled enchilada onto a platter.


Pour warmed salsa over enchilada platter and top with queso fresco, Mexican crema and cilantro leaves.


Serve immediately, while still warm.




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