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Healthy Enchilada Sweet Potato Casserole

  • Author: Mia Zarlengo


Easy and healthy enchilada skillet! Dairy free option, and simple to make!


  • 2 medium sweet potatoes, sliced into 1/4” pieces
  • Avocado oil spray
  • 1 tbsp avocado oil
  • 1 lb ground chicken, turkey, or grass-fed beef
  • 1 (12 oz) bag of frozen cauliflower rice, pepper, and onion blend (plain cauliflower rice will work, too)*
  • 2 large handfuls of baby spinach
  • 1 cup + 3 tbsp enchilada sauce (I like this one)
  • Cheese for topping (optional)
  • Extra optional toppings: plain greek yogurt or sour cream, green onion, jalapeños, avocado, cilantro


  1. Preheat oven to 350°F and spray a 9 inch circle pie dish.
  2. Slice the potatoes in 1/4″ thick pieces on a mandoline or with a knife. Lay them out on the bottom of the sprayed baking dish, then cut some of the pieces in half to line the sides of the dish. Bake for 20-22 minutes, until potatoes are fork tender.
  3. While sweet potatoes are baking, heat a large skillet over medium heat. Add avocado oil, then stir in ground meat (if using beef, you shouldn’t need oil in the pan).
  4. Cook, breaking up with a spatula, until just cooked through, about 5-7 minutes. Next, stir in cauliflower rice mix*. Cook, breaking up, until thawed, ~3 minutes. 
  5. Stir in baby spinach, then reduce heat and stir in enchilada sauce. Once everything is well-combined, turn off heat.
  6. When sweet potatoes are done, remove from oven and pour enchilada mixture over the sweet potato “crust”.  Top with cheese, then return to oven until cheese is melty, ~5-10 minutes. Serve and enjoy!


*If you can’t find a cauliflower rice mixture with peppers and onions, you can add peppers and onions to the pan before the ground meat. Alternatively, you can add a little onion powder for extra flavor.