Wednesday, September 7, 2016

Whole 30: Enchilada Stuffed Sweet Potatoes


4 medium sweet potatoes
1 tbsp coconut oil
1 small onion, diced
3 garlic cloves, minced
1 lb ground beef
4 tbsp chili powder
1 tbsp cumin
1 tsp sea salt
1 (15 oz) can tomato sauce


  1. Preheat your oven to 425 degrees. Pierce your sweet potatoes with a fork. Line a baking sheet with foil and bake the sweet potatoes for about 45 minutes. 
  2. While the sweet potatoes are baking, prepare the sauce. Heat the coconut oil in a large pan and saute the onions. 
  3. Once the onions are cooked, add the beef to the pan. Cook the beef and then drain the grease.
  4. Add the garlic and saute for about 1 minute.
  5. Add the chili powder, cumin, and salt. Stir well.
  6. Add the tomato sauce to the mixture, and bring to a simmer for 10 minutes.
  7. Once the sweet potatoes are done, remove them from the oven and cut them open. Scoop the sauce into the sweet potatoes and enjoy!