Sweet Potato Burritos

Sweet Potato Burrito | SneakySpoons

Have some extra sweet potatoes from Thanksgiving??

The first time mom told me about this recipe I thought “how strange!” Then when she sent us two to try, Den and I were a little unsure, but definitely curious.
We took our first bite and mmmm. So good!

These are a little unconventional, but well worth trying. I haven’t made them myself yet, but I definitely will soon. I wish I could describe the flavor, but just trust me, you should try them (even if you don’t like sweet potatoes).

Sweet Potato Burritos
servings: 12


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cans of kidney beans, drained
  • 2 cups water
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
    • 1 pinch cayenne pepper, or to taste

  • 2 tablespoons soy sauce
  • 4 cups cooked sweet potatoes
  • 12 (10 inch) flour tortillas, warmed
  • 8 ounces shredded Cheddar cheese
  • creole seasoning (optional)


  1. Preheat oven to 350 degrees.
  2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans and sweet potatoes; mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
  3. Divide filling evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Spray with a little non-stick spray and sprinkle creole seasoning across the top.
  4. Bake for 12 minutes in the preheated oven, and serve.

They can be frozen and reheated later too.
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