Sweet Potato Chimichangas Recipe

Name: Sweet Potato Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (40 ounce) can mashed sweet potatoes; 1 tablespoon ground cinnamon; 1 (10 ounce) package miniature marshmallows; 1 tablespoon frozen whipped topping, thawed; 1/2 cup confectioners' sugar; 1/3 cup all-purpose flour; 16 (10 inch) flour tortillas; 1/4 cup butter, softened; 1 quart oil for frying, or as needed; 1 1/2 teaspoons ground cinnamon; 1 tablespoon white sugar

Servings: persons

1 (40 ounce) can mashed sweet potatoes
1 tablespoon ground cinnamon
1 (10 ounce) package miniature marshmallows
1 tablespoon frozen whipped topping, thawed
1/2 cup confectioners' sugar
1/3 cup all-purpose flour
16 (10 inch) flour tortillas
1/4 cup butter, softened
1 quart oil for frying, or as needed
1 1/2 teaspoons ground cinnamon
1 tablespoon white sugar

1
Place the sweet potatoes in a saucepan, and stir in 1 tablespoon of cinnamon. Cook and stir over medium heat until most of the juice has evaporated. Stir in the marshmallows just until partly melted. Remove from heat, and set aside to cool.
2
Once the sweet potato mixture is cool, stir in the confectioners' sugar and flour. Add more sugar to taste if desired.
3
Cut each tortilla in half, and spread a thin layer of butter on each side. Place 1 tablespoon of the sweet potato filling onto the center of each one running parallel to the cut edge, then fold in the sides, and roll up from the straight edge to seal in the filling.
4
Heat about 1 inch oil in a large heavy skillet to about 350 degrees F (175 degrees C). Fry chimichangas until light golden brown, turning as needed. Remove to paper towels to drain. The tortillas will darken a little after they are removed. Mix together the remaining cinnamon and sugar. Sprinkle over the chimichangas while warm.

1962

kcal

Calories

Fat

350

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (40 ounce) can mashed sweet potatoes, 1 tablespoon ground cinnamon, 1 (10 ounce) package miniature marshmallows, 1 tablespoon frozen whipped topping, thawed, and more.

Yes, Sweet Potato Chimichangas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Chimichangas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions