Ancho Beef Chili Stuffed Sweet Potato Skins (Paleo

• Gluten free

• Meat

  • 3/4 lb Beef, ground organic lean

• Produce

  • 1/2 Avocado, large
  • 1 Cilantro
  • 2 tbsp Cilantro
  • 1/2 tsp Coriander, ground
  • 2 tsp Garlic
  • 1 Garlic clove
  • 1 Poblano peppers
  • 1/4 cup Raisins
  • 1/2 cup Red onion
  • 4 Sweet potatoes, medium

• Canned Goods

  • 5 oz Tomato paste

• Condiments

  • 1 Lime juice

• Baking & Spices

  • 1 tsp Ancho chili powder or regular chili powder
  • 1 tsp Cinnamon
  • 1 Olive oil or avocado oil
  • 1 tbsp Olive or avocado oil
  • 1/4 tsp Salt and pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on cottercrunch.com

Description

Ingredients

• 4-5 medium sweet potatoes
• olive oil or avocado oil for coating skins (1-2 tsp)
• 1-2 poblano peppers for roasting
• cilantro for garnishing
• 1/2 cup chopped red onion
• 1 tbsp olive or avocado oil
• 2 tsp minced garlic
• 3/4 to 1lb ground organic lean beef
• 2 tsp cumin
• 1-2 tsp ancho chili powder or regular chili powder
• 1/4 tsp each salt and pepper
• 1 tsp cinnamon
• 1/2 tsp ground coriander
• 5 oz tomato paste
• 1/4 cup raisins (see notes)
• 1/2 large avocado
• 1/4 cup oil
• lime juice (1 tsp or more)
• salt and pepper to taste
• 2 tbsp chopped cilantro
• 1 garlic clove
• 4 tbsp coconut cream/milk or regular cream if not paleo.
• Sriracha or chili flakes for extra spicy. 1 tsp or so.

Directions

• First bake your potatoes.
• place on baking tray. Pierce each with a fork a few times. Bake at 350F for 50-60 minutes or until tender. Set aside and let cool.
• While potatoes are cooling, make your chili
• Place onion, garlic, oil in a pan and saute for a few until until fragrant and onion start to soften.
• Add in your ground beef and spices. Cook on medium for a few minutes.
• When beef starts to brown and is almost done cooking, add in your tomato paste and raisins.
• Mix all together and cook on medium until beef is done.
• Set aside.
• Now cut your sweet potatoes in half. Scoop out center (keep filling for later uses).
• Spray the potato skins with oil again, Flip them over so that the skin is facing up. Place bake on baking tray and place in oven to bake for 10 minutes. This helps get the skin a little crispier.
• Once done, remove from oven.
• Flip the potato skins over so that now you can fill them with the chili.
• Scoop a few spoonfuls of chili into each potato skins.
• Place back in oven for 15 minutes at 350F.
• Remove from oven. Set aside.
• This is SUPER easy and quick. Coat your peppers in oil. Place on baking tray lined with foil.
• Place peppers in oven and broil 5-6 minutes on each side. Flip them once. about 10 minutes or 12 minutes total cooking time.
• Remove from oven and place peppers in a bowl and cover to cool.
• While the pepper is cooling, you can make your optional avocado cream sauce.
• Place all your ingredients in food processor or blender.
• Blend until smooth.
• Dilute with purified water if you want thinner.
• Add more garlic or spicy sauce if you want more potent flavors.
• Once the poblano has cooled. Peel the skin off and chop into pieces.
• Add the chop roasted ancho (poblano) pepper to your chili potato skins.
• Drizzle avocado cream on top.
• Garnish with cilantro.
• SERVE