Enchilada Stuffed Sweet Potatoes

• Gluten free
• Paleo

• Meat

  • 1 lb Ground beef

• Produce

  • 5 Garlic cloves
  • 1 Onion, small
  • 3 Sweet potatoes, medium

• Condiments

  • 2 cups Tomato sauce

• Baking & Spices

  • 4 tbsp Chili powder
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Ghee or coconut oil

• Nuts & Seeds

  • 1 tbsp Cumin

Found on livinglovingpaleo.com

Directions

• 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. Add the beef 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 it like you mean it! 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!