Beef Enchilada Stuffed Sweet Potato
Gluten-Free | Dairy-Free | Sugar-Free
Servings Prep Time
4-6servings 5minutes
Cook Time
1hour
Servings Prep Time
4-6servings 5minutes
Cook Time
1hour
Ingredients
Instructions
  1. PREHEAT oven to 425 degrees Fahrenheit and add the coconut oil/butter to a large sauce pan on medium heat.
  2. SCRUB the sweet potatoes and pierce the skin in a few spots with a fork. Spread the sweet potatoes out on a baking sheet. Place in the oven for 30-45 minutes, until the potatoes are easily pierced with a fork.
  3. Once the coconut oil has melted, add the diced onions and cook for about 5 minutes. Add the ground beef, mix and cook until the beef is cooked all the way through. Add the chili powder, cumin, salt and onion powder to the ground beef and onions. Mix together and let cook for another 1-2 minutes.
  4. Add the tomoto sauce and enchilada sauce to the beef mixture. Mix thoroughly and bring to a slight boil. Reduce the heat to medium/low and let the sauce simmer until it thickens a little bit. Once the sauce thickens up a bit, reduce the heat to low until your sweet potatoes are done.
  5. When the sweet potatoes are cooked, remove from the oven and let cool for 5 minutes. Slice the sweet potatoes lengthwise to split them open a little bit. Add the ground beef enchilada sauce on top of the sweet potato and serve!
  6. This is very good topped with avocado and your favorite coleslaw or even just a mixed greens salad!