Go Back
Pork Enchilada Sweet Potato Bake
Melissa Hart

Pork Enchilada Sweet Potato Bake

Roasted sweet potato stands in for tortillas here, and it holds up better than you might expect under the saucy pork. Don't skip the first roast. Raw cubes added to the filling will still be crunchy when the cheese is done.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs sweet potatoes peeled and cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 lb ground pork
  • 1 tsp ground cumin
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 can 10 oz red enchilada sauce
  • 1 1/2 cups shredded pepper Jack cheese
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F and grease a 9-by-13-inch baking dish.
  2. Toss the sweet potatoes with the olive oil, 1/2 teaspoon salt and pepper in the dish and roast for 20 minutes, stirring once.
  3. Brown the pork in a skillet over medium-high heat for 7 to 9 minutes, breaking it apart, until no pink remains and it reaches 160°F.
  4. Stir the cumin, beans and enchilada sauce into the pork and simmer for 2 minutes.
  5. Fold the pork mixture and remaining salt into the roasted sweet potatoes and spread everything evenly.
  6. Top with the pepper Jack and bake for 15 to 20 minutes, until the cheese bubbles and the sweet potatoes are fully tender.
  7. Rest for 5 minutes before serving.