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Sweet Potato Burritos

Sweet potatoes, caramelized onions, cheddar + oregano, cumin & chili powder. These addictive sweet potato burritos will become a favorite!Serve with black beans, spicy salsa & guacamole.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: dinner
Cuisine: Mexican
Keyword: burritos, sweet potato
Servings: 6


  • 4 cups white sweet potatoes, peeled & grated about 3 potatoes
  • 1 1/2 cups finely chopped onion
  • 2 garlic cloves, minced
  • 3 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • salt & pepper to taste
  • 1 1/2 cup cheddar cheese, grated
  • 8-10 flour tortillas


  • Heat olive oil in a large dutch oven or soup pot. Saute onions on medium-low heat until onions are very soft and starting to take on some color, 5-7 minutes, being careful not to burn.
  • Add garlic and continue to cook for up to a minute.
  • Add chili powder, oregano, cumin, salt & pepper and saute for another minute or two, until the spices are well blended and fragrant.
  • Add the grated sweet potatoes and stir well to combine with a wooden spoon. Continue cooking everything over medium heat, covered, until the sweet potatoes are cooked through and tender, 10-15 minutes, stirring every few minutes.
  • On each tortilla, sprinkle 2 T of cheese down the center diameter of the tortilla, and top the cheese with a heaping 1/4 cup of sweet potato filling. Roll up and place in greased 9 by 13 inch baking pan.
  • Continue rolling and filling burritos until you have at least 8 burritos, using as many tortillas as your filling requires. I sometimes cram a few more burritos in the pan or you can place any extra burritos into a smaller baking pan.
  • Sprinkle remaining cheese on top of burritos.
  • Bake in a 375 degree oven for 20-25 minutes until cheese is bubbly and burritos are hot throughout. Garnish with chopped green onions, and serve with black beans, spicy salsa and guacamole.


  1. Orange sweet potatoes work well in this recipe too!
  2. To freeze, cover tightly with foil, and preferably, a casserole lid as well.  Thaw in the fridge overnight, before baking at 375 for 30-45 minutes.