Enchilada Stuffed Sweet Potatoes Recipe

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Paleo Recipe from:

Servings: 6


Cost per serving $7.88 view details


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

Amount Per Serving %DV
Serving Size 303g
Recipe makes 6 servings
Calories 379  
Calories from Fat 156 41%
Total Fat 17.37g 22%
Saturated Fat 8.42g 34%
Trans Fat 0.0g  
Cholesterol 100mg 33%
Sodium 1129mg 47%
Potassium 889mg 25%
Total Carbs 23.97g 6%
Dietary Fiber 3.7g 12%
Sugars 5.97g 4%
Protein 32.71g 52%


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