28
Mar

Enchilada Stuffed Sweet Potatoes

A "loaded" sweet potato topped with grass fed beef, enchilada sauce, avocado and sour cream!

After the off-the-charts popularity of my Paleo Stuffed Sweet Potatoes, my brain has been on stuffing things lately! I want to do something lasagna stuffed next, but first – this Enchilada Stuffed Sweet Potatoes Recipe!

Now that the cat is out of the bag, I can start using the word “crave” without you all getting suspicious! I have so been craving enchiladas lately. In fact, I'm sitting on a plane right now on my way to New York and editing these photos is driving me crazy! What I wouldn't give to eat the potato off of my screen.

My first thought was that Whole Foods was bound to have a healthy enchilada sauce already bottled and waiting for me to use for an instant satisfaction of my craving, but I was sadly disappointed! I couldn’t find a single can or jar that had reasonable ingredients. I usually make my own green enchilada sauce, but hadn’t made a red sauce in years since cutting out grains. I wanted something quick, and that used ingredients that were likely already in my pantry so it would be easy for you guys to make for a quick weeknight meal. You can find my 10-minute gluten-free enchilada sauce recipe here.

Paleo Enchilada Sweet Potatoes 2 - From Danielle Walker Gluten-Free Enchilada Sweet Potatoes from Danielle Walker - Against all Grain

I chose to do ground beef for the filling here because grass-fed ground beef is the most affordable and available for most people. You could easily throw in some leftover rotisserie or shredded chicken here or use ground turkey as well! I may even use leftover Barbacoa Beef next time! I sauté it with onions, mild peppers, and garlic to make a fast but flavorful filling. You can also change up the vessel in which is being stuffed! Try spaghetti squash or zucchini for SCD!

As for the toppings – do whatever you'd like with these! I added sliced black olives, cilantro, avocado and my dairy-free Cashew Sour Cream for a little tanginess at the end. If you can tolerate dairy, some grass-fed cheddar cheese or even crumbled feta would taste awesome! Also, if you're sensitive to nuts and can't do my dairy-free sour cream, try using my dairy-free yogurt recipe from my first book and add a little lime juice to it!

Paleo Enchilada Sweet Potatoes 1 From Danielle Walker Paleo Stuffed Enchilada Sweet Potatoes -Danielle Walker Against all Grain

 

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Enchilada Stuffed Sweet Potatoes



AUTHOR:

SERVES: 6

Cuisine: Mexican

Category: Dinner

PREP TIME: 15 mins

COOK TIME: 40 mins TOTAL TIME: 55 mins

Ingredients:

Instructions:

  1. Preheat oven to 400° F. Rub the skins of the potatoes all over with 1 tablespoon of ghee and pat them with the 1 teaspoon coarse salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.
  2. Make the filling: Heat the remaining ghee in a large skillet set over medium-high heat. Saute the onion, peppers, garlic, and sea salt for 5 minutes. Add the beef and continue cooking until the beef is cooked through and the vegetables are softened, about 10 minutes.
  3. Cut slits in the tops of the cooked sweet potatoes and open them up a bit with a fork.
  4. Spoon the filling with a slotted spoon into the sweet potatoes, top with warm enchilada sauce and serve.

 

Tidbits: The sauce can be made up to 1 week in advance and rewarmed before serving.



Keywords: dairy free, egg free, gluten free, nut free, paleo, scd, whole30, Mexican, cinco de mayo


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