Enchilada Stuffed Sweet Potatoes

  • Serving Size4


    • 4 small sweet potatoes
    • 1 T approved oil
    • 1 small onion, diced
    • 5 garlic cloves, minced
    • 1 lb ground chicken
    • 4 T chili powder
    • 1 T cumin
    • 1 tsp sea salt
    • 2 cups tomato sauce (or a 15oz can)



    Preheat your oven to 425 F. 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 sweet potatoes are cooking, let’s make the sauce! Heat the approved oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Add the chicken to the pan and sauté until cooked through. Drain the fat if needed/desired. Add the garlic and sauté until it becomes fragrant, about 30 seconds. 


    Add the chili powder, cumin and salt to the pan and stir. Add the tomato sauce to the pan and stir again. 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!

    Recipe adapted from: livingloveingpaleo  

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