Delicious stuffed sweet potatoes filled with seasoned ground beef, sautéed vegetables, and topped with enchilada sauce for a hearty, satisfying meal.

american

mexican

Nutrition

Provides high protein from grass-fed beef, complex carbohydrates and fiber from sweet potatoes, with moderate fat content from ghee.

Calories	440 kcal
Energy	1842 kJ
Protein	32 g
Total Fat	18 g
Saturated Fat	8 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	7 g
Cholesterol	80 mg
Carbohydrate	40 g
Sugars	8 g
Dietary Fibre	6 g
Sodium	700 mg

*per serving

Gluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreePaleoHigh ProteinHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermeal prepmain courseoven and roastingfamily friendlystovetop

Against All Grain

6

Name: — Tasty Bites
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6 servings
Ingredients: 6 medium Sweet Potatoes (scrubbed clean); 3 tablespoon Ghee Or Coconut Oil (divided); 1 teaspoon Coarse Sea Salt Or Kosher Salt; 2 cup Yellow Onion (diced); 2 medium Poblano Pepper (seeds removed and diced); 4 clove Garlic (minced); 1.5 teaspoon Sea Salt; 2 pound Grass-fed Ground Beef; 1.5 cup Gluten-Free Enchilada Sauce; Optional Toppings (Dairy-Free Sour Cream, Avocado, Cilantro, Black Olives)

servings

0

per serve

0

minutes

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Ingredients

6 medium Sweet Potatoes scrubbed clean

3 tablespoon Ghee Or Coconut Oil divided

1 teaspoon Coarse Sea Salt Or Kosher Salt

2 cup Yellow Onion diced

2 medium Poblano Pepper seeds removed and diced

4 clove Garlic minced

1.5 teaspoon Sea Salt

2 pound Grass-fed Ground Beef

1.5 cup Gluten-Free Enchilada Sauce

Optional Toppings Dairy-Free Sour Cream, Avocado, Cilantro, Black Olives

Equipment

Oven

Rimmed Baking Sheet

Parchment paper

Fork

Large skillet

Slotted spoon

Instructions

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.