Enchilada Stuffed Sweet Potatoes

Serving Size: 10

Stuffed sweet potatoes with a hearty beef and tomato sauce mixture, makes it the best of all worlds! You can eat the stuffed potatoes as-is, or add a side salad or baked veggies to keep the bellies full and the hearts smiling!

Recipe by: Kristen Boehmer

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Top Stove

Ingredients

10 each sweet potato medium, or yams
3 tablespoon ghee or coconut oil
3 each onion small, diced
15 clove garlic minced
3 pound ground beef or chicken
9 tablespoon chili powder adjust according to your taste
3 tablespoon ground cumin
3 teaspoon sea salt
45 ounce canned tomato sauce

Instructions

Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Then, add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired.
Next, add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Finally, add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!

Reheating Instructions

Heat in microwave until heated through, about 2 minutes each.

Nutrition