Our family is a meat and potatoes type of family. We LOVE red meat, anything with carbohydrates, lots of cream… you get the picture.
We love food and the more fattening the better.
The problem is that we can only eat like this every once in a while so most of the days we try to keep it fairly healthy.
I always struggle to find recipes that are healthy but still taste really good. THIS IS ONE OF THOSE! The fact that it is super easy is a bonus.
My friend Kim made this for our freezer club last month and all of us loved it! My husband especially loved it and went back for seconds and then thirds.
Kim found this recipe for Enchilada Stuffed Sweet Potatoes from a blog called Against All Grain.
I substituted turkey for beef and it still tasted really good!
Here is how easy it is to make:
- Cook onion, poblano peppers, garlic, and ground beef or turkey on stove.
- Cook sweet potato (I cooked it in the microwave). Warm up enchilada sauce from the can.
- Cut sweet potato in half. Spoon meat mixture on the top of the sweet potato. Pour some enchilada sauce over it.
- Add a slice of avocado, cilantro, (and sour cream if you want) to the top.
(Tip: Don’t add too much salt. I did this and it messed up the meat mixture.)
This meal is really healthy and tastes amazing. I have a new favorite Trader Joes Wine that is $5.99 a bottle. It is called Black Mountain Zinfandel.
You can make the meat mixture ahead of time and freeze it. It would take only a few minutes to reheat and assemble.
My question for you is this: What healthy meal do you make that still tastes really good?
Enchilada Stuffed Sweet Potatoes
Danielle Walker – AgainstAllGrain.com
- 6 medium sweet potatoes, scrubbed clean
- 3 tablespoons ghee or coconut oil, divided
- 1 teaspoon coarse sea salt or kosher salt
- 2 cups diced yellow onion
- 2 medium poblano pepper, seeds removed and diced
- 4 cloves garlic, minced
- 1½ teaspoon sea salt
- 2 pounds grass-fed ground beef
- 1 ½ cups Gluten-Free Enchilada Sauce
- optional toppings: Dairy-Free Sour Cream, Avocado, Cilantro, Black Olives
- 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.
- 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.
- Cut slits in the tops of the cooked sweet potatoes and open them up a bit with a fork.
- Spoon the filling with a slotted spoon into the sweet potatoes, top with warm enchilada sauce and serve.
Tidbits: The sauce can be made up to 1 week in advance and rewarmed before serving.