RECIPE | Sweet Potato Enchilada Sauce

I had a craving for enchiladas, but also had a craving for sweet potatoes, so I decided to combine them both into a delicious dinner recipe. It’s a win, win!

Really, what’s not to love about a savory sauce, made better by adding in the flavoring of roasted sweet potatoes?

This sweet potato enchilada sauce is super easy to make, which is a really good thing! You’ll want to whip up your batch of enchiladas toot-sweet once you see how amazing the Melt-In-Your-Mouth Crock Pot Pork Carnitas meat looks and smells. Talk about a delicious meal.

Just before you pop these babies in the oven, you should be able to evenly coat them with the sauce and a little sprinkle of cheese.

All the amazing flavors that have been carefully marinated into the Melt-In-Your-Mouth Crock Pot Pork Carnitas and then with this Sweet Potato Enchilada sauce recipe, it won’t take much to make the actual enchilada. Keep it simple with just a sprinkle of cheese, a sprinkle of chopped onion and 3 oz. of meat inside.

So are you ready to get cooking? Is your mouth watering yet?

Please visit the Melt-In-Your-Mouth Crock Pot Pork Carnitas recipe for all the ingredients and instructions to make the delicious filling you see in these photos. It is worth the all-day wait to get the tender, uber flavorful met to go along with this sauce!

Recipe Serving // Covers 12 enchiladas perfectly

Macro Breakdown // 51 cals | 2.5g fat | 6.8g carbs | 1g protein

I N G R E D I E N T S //

• 2 Tbls. olive oil
• 1 cub roasted sweet potato chunks (blend until smooth)
• 1 can tomato sauce
• 1.5 cups water
• 1/2 tsp. garlic powder
• 1/2 onion (minced)
• 5 cloves roasted garlic (minced)
• 1 Tsp. cayenne
• 1/4 cup vinegar
• 2 tsp. C & J Farms Hot & Spicy Herb Blend or you could make your own mix of red pepper flakes, cumin & pepper

I N S T R U C T I O N S //

1. Cut up a sweet potato to roast by chopping it into small chunks, toss in 1 Tbls. of the olive oil to lightly coat and then sprinkle with salt & pepper. Lay in a single layer on a baking sheet and bake at 350 degrees for 35 minutes.
2. In a sauce pan like this All-Clad Stainless Steel 3-Quart Sauce Pan*, add in the other 1 Tbls. of olive oil over medium heat along with your garlic and onion. Stir frequently and allow to cook until fragrant. Should take about 5 minutes. *You’ll want to use a stainless steel sauce pan so you’ll be able to blend up the sauce without damaging your pan. A non-stick pan would be scratched by an emulsion blender. I like this emulsion blender by Cuisinart Emulsion Hand Blender.
3. Next, add in your roasted sweet potato chunks, seasonings, water, vinegar, tomato sauce and bring to a simmer. Allow it to simmer on medium to low heat for about 20 minutes.
4. Last step will be to take off the heat and blend your sauce with the emulsion hand blender until smooth! Then you’re ready to make you’re enchiladas!

I like to build my enchiladas using a glass 9″ x 13″ baking dish. Recently I snagged this Pyrex Easy Grab Glass Baking Dish Set and have LOVED it for recipes like these enchiladas. It comes with several dish sizes that are just essentials for anyone’s kitchen. You’ll also love that they come with lids!

Ok, so final steps. Layer in your dish 1.5 cups of the sauce, then add in a low-carb tortilla (I like the La Tortilla Factory whole wheat tortillas) 3oz of your meat filling, 1 Tbls. of cheese, 1 Tbls. fresh chopped onion. Roll and lay in the dish.

Once you’ve got all your enchiladas made, cover the entire dish with the remainder of the sweet potato enchilada sauce, sprinkle with 1/2 cub of shredded cheese and cover with foil. Bake at 350 degrees for 30 minutes. Then remove the foil and bake for another 10 minutes uncovered.

Then you’re ready to ENJOY!! Which I sure hope you do. If you make this recipe, please share with me your final product by tagging me on social media at #cookedithealthier

xoxo Ashley