Recipe: Sweet Potato Chard-Wrapped Enchiladas

Susie Sutphin

Susie Sutphin › Susie Sutphin is an organic farmer and freelance marketer in North Tahoe, CA. She manages the ...


Susie Sutphin recently shared an interesting recipe for sweet potato-filled enchiladas, that uses blanched chard leaves instead of tortillas! This intriguing approach was the spur-of-the-moment work of her friend Aaron of New Moon Natural Foods. Aaron came up with the recipe for a kids’ workshop, hosted by the Squaw Valley Institute, that examined “the fundamental principles to having a sustainable food system…”

Susie writes:

This incredible combination of flavors and textures is his own creation crafted on the fly when asked to participate in this worthy program. He led a group of 9 kids through the gastro-technical process each taking pride in their contribution later licking the platter clean. Had these children been fed blanched chard leaves with no connection to the meal, they would have probably snubbed their noses. But having all participated in the preparation, they wanted to savor their hard work. Not longer was it wilted green leaves but green pockets with yummy filling.

It may not be traditional, but this enchiladas recipe is perfectly in season. Sweet potatoes and chard are both widely available right now, and it’s a great way to use up some of those tomatoes you preserved at the end of last summer.


1 bunch rainbow chard
3 medium sweet potatoes
2 large leeks
1 small block of parmesan
1 ball fresh mozzarella
2 cans crushed tomatoes
1 head garlic
1 bunch parsley
1 cup pine nuts
1 TBSP sugar
To taste salt & pepper


Boil and mash the sweet potatoes (optional: add butter and cream).

Chop and saute leeks adding them to the mashers.

Grate parm into mashers adding salt & pepper to taste.

In a large sauce pan, saute whole garlic cloves adding crushed tomatoes. Add in chopped ends of the rainbow chard and parsley. Finish with sugar and salt & pepper to taste.

Blanch the chard leaves then wrap them with a large serving spoon full of masher filling.

Place in a large casserole dish stacked tight like enchiladas. Pour the tomato sauce over top. Grate mozzarella over top and sprinkle with pine nuts.

Bake for 20-30 minutes at 350°.

We love getting kids more involved in what they’re eating, from planting a garden to helping out in the kitchen. It’s so important to inspire younger generations to embrace a healthier diet and be fully engaged in understanding where their food comes from.

If you and your family participate in Meatless Mondays, why not give these colorful enchiladas a try?

This recipe originally appeared on The Food Chronicles. It is partially posted here with permission from the author.

Photo Credit: Tomiko Peirano

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