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- 4 medium sweet potatoes
- 1 Tbsp avocado oil (or coconut oil or ghee)
- 1/2 large white onion, diced
- 5 garlic cloves, minced
- 1 lb ground beef
- 1 Tbsp plus 2 tsp chili powder
- 1 Tbsp cumin
- 1 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp cayenne powder
- 1 15-oz can of tomato sauce
- 1 avocado (optional, for garnish)
- Fresh cilantro (optional, for garnish)
- Chives, chopped (optional, for garnish)
Instructions
Bake the Sweet Potatoes
- Preheat oven to 425 degrees F. Scrub sweet potatoes under running water and piece them several times all over with a fork. Place on a microwave-safe plate, cover with a damp paper towel and microwave on high for 10 mins. Remove from microwave and place sweet potatoes on a baking sheet and place in the oven to continue baking, about 25 minutes. Potatoes are done when they can be easily pierced with a knife.
Make the Enchilada Filling
- Heat avocado oil (or coconut oil or ghee) in a large pan over medium heat. Add diced onion and sauté until tender and the onions are translucent, about 5 mins.
- Add the beef to the pan and sauté until slightly browned and fully cooked through. Drain the fat and add the minced garlic and sauté the mixture until fragrant, about 30 seconds.
- Add spices and stir until well-distributed.
- Add the tomato sauce and stir to combine all ingredients. Simmer for 10 minutes, stirring occasionally.
Assemble
- Remove the potatoes from the oven when you can easily pierce them with a knife. Split the potatoes down the center, slightly smash the sweet potato and stuff with the enchilada filling. Garnish with avocado, fresh cilantro and chives, if desired. Serve warm.
