How to roast a sweet potato Serious Eats?

Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Transfer to a large bowl.

Why do you need to soak sweet potatoes before cooking?

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy .

Is it better to wrap sweet potatoes in foil when baking?

Wrapping sweet potatoes in foil helps in a few ways. It prevents the exterior of the tuber from drying out and overheating too quickly, which would minimize enzymatic activity; it also results in a more evenly cooked texture .

When should you not cook sweet potatoes?

How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid , that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.

Is it better to boil or bake sweet potatoes?

Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato .

How to dice sweet potatoes into cubes?

Instructions Peel the sweet potato with a peeler. Cut off the ends with a classic chef's knife. Slice the sides of the potato to square it. Make ½ inch slices through your potato. You can either eye-ball it or use a ruler. ... Turn the batonnets and cut into ½ inch slices, these are your medium diced sweet potatoes.

Can a food processor cube sweet potatoes?

Efficiency: A food processor can quickly and uniformly dice large quantities of sweet potatoes , saving time and effort in the kitchen. Consistency: The blades of a food processor ensure that the sweet potato pieces are evenly diced, resulting in a uniform texture for your dishes.

How to cut sweet potatoes fast?

To help with cutting, you can soften the sweet potatoes in a few different ways. Parboil – peel and trim off both ends of the sweet potato and place in a saucepot with water. Bring to a boil, reduce the heat and simmer for about 8 minutes. Remove from the water and allow to cool before cutting into your desired shape.

Two Peas & Their Pod's Enchilada-Stuffed Sweet Potatoes Recipe on Food52 (2024)

Vegetarian

by: Food52

October4,2019

3 Ratings

Two Peas & Their Pod's Enchilada-Stuffed Sweet Potatoes Recipe on Food52 (1)

Author Notes

"Sweet potatoes are in my top five favorite foods of all time (along with avocado, watermelon, peanut butter, and cookies). I can’t live without them! They’re just so creamy and sweet and filling. But as delicious as they are on their own, nothing beats loading them up with homemade enchilada sauce, cheese, black beans, veggies, and all the toppings. These stuffed sweet taters are seriously the queen of both loaded baked potatoes and enchiladas! Plus, they’re so easy to put together (especially if you bake the sweet potatoes and make the enchilada sauce ahead of time) that I pretty much could make them every night and no one—including myself—would be sad about it."

Test Kitchen-Approved

What You'll Need

Ingredients

Enchilada-Stuffed Sweet Potatoes
4 medium sweet potatoes, scrubbed
1 tablespoonextra-virgin olive oil
¹/₂ cupchopped red onion
2 garlic cloves, minced
1 red bell pepper, cored, seeded, and diced
1 15-ounce can black beans, drained and rinsed
¹/₄ cuppacked chopped fresh cilantro, plus more for serving
1 tablespoonfresh lime juice
1 pinchKosher salt and freshly ground black pepper
2 cupsEnchilada Sauce (recipe follows) or store-bought enchilada sauce
1 cupshredded Mexican blend or pepper Jack cheese
1 dollop plain Greek yogurt or sour cream, for serving
1 ripe avocado, pitted, peeled, and diced
1 handfulcrumbled queso fresco, for serving

Enchilada Sauce
3 tablespoonsvegetable oil
3 tablespoonsall-purpose flour
¹/₄ cupchili powder
1 teaspoonground cumin
¹/₄ teaspooncayenne
¹/₄ teaspoondried oregano
¹/₄ teaspoononion powder
¹/₂ teaspoonkosher salt, plus more to taste
1 garlic clove, minced
2 tablespoonstomato paste
2 cupsvegetable broth

Directions

Enchilada-Stuffed Sweet Potatoes
Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Use a fork to pierce the sweet potatoes all over. Place them on the lined baking sheet and bake for 50 to 60 minutes, until soft. Time will vary depending on the size of the sweet potato. Keep the oven on and do not remove the foil from the baking sheet.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic and bell pepper and cook for 2 minutes. Stir in the black beans, cilantro, and lime juice. Season with salt and pepper to taste, then continue cooking for 3 minutes. Set aside.
Slice the baked sweet potatoes in half lengthwise. Use a fork to smash down the flesh so you have more room to fill them. Pour about ¼ cup enchilada sauce over each potato half. Spoon the black bean filling over the sauce and sprinkle evenly with cheese. Arrange the sweet potatoes on the same baking sheet and bake for 5 to 10 minutes, until the cheese has melted.
Top with yogurt or sour cream, avocado, cilantro, and queso fresco. Serve hot.
NOTE: You can easily make these vegan by leaving out the cheese and yogurt or sour cream, or using non-dairy versions of these ingredients.

Enchilada Sauce
Heat the oil in a large saucepan over medium heat. Add the flour and whisk for 1 minute. Add all the spices, the salt, and garlic and stir for another minute. Whisk in the tomato paste, then slowly pour in the broth, whisking constantly until the mixture is smooth. Let the sauce simmer over medium-low heat for 10 to 12 minutes, until slightly thickened. The sauce will thicken more as it cools. Taste and season with additional salt, if necessary. Store in the fridge for up to 1 week, or in the freezer for up to 2 months.

Tags:

American
Vegetarian
Dinner

See what other Food52ers are saying.

Darian
Queezle_Sister

Popular on Food52

2 Reviews

Darian April 3, 2023

I made this with a few modifications - I scooped out a bit of the potato flesh and mixed it with the filling for more room to stuff (but also more filling, so some left over to repurpose). I also added 1 diced jalapeno to the filling. I forgot the sour cream but did top with an avocado which was delicious.

Queezle_Sister January 8, 2020

I prepared this dish for tonight's dinner and WOW! It was easy to make as a week-night dinner, including the enchilada sauce, and is a dish that could undergo lots of variations. I had to take some liberties with the recipe, and used scallions instead of onion (chopped up green part too, and sautéed it), and chicken broth instead of vegetable broth. My picky 21-year old daughter just loved it, as did I. I served extra enchilada sauce on the side, with the cilantro and lemon wedges.