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Home / Blog / Enchilada Stuffed Sweet Potatoes

Enchilada Stuffed Sweet Potatoes

Aug 4, 2019 · 48 Comments

These enchilada stuffed sweet potatoes are filled with a delicious ground beef (or chicken) and tomato sauce mixture, then topped with chives, chopped onion and avocado. An easy, healthy meal that’s comfort food at its finest!

sweet potato on a white plate stuffed with a ground beef mixture

I love to prepare stuffed veggies such as stuffed zucchini, stuffed yams and these fabulously delicious stuffed sweet potatoes. My family requests this recipe time and time again, it’s just that good.

Stuffed sweet potatoes have been popular for many years for good reason – they’re totally delicious! My version features a hearty beef and tomato sauce mixture, that’s so tasty. Serve your stuffed peppers as-is, or add a side salad for a meal that your family will be sure to love.

I actually made these enchilada stuffed sweet potatoes on a whim and I’m so glad I did. They are AMAZING! And so easy! This is a different spin on my Enchilada Pasta recipe, except I removed the “pasta,” and made it super easy with baked sweet potatoes. I love the sweet and slightly spicy combo that this recipe has; it’s for sure going to be on repeat in my house!

enchilada stuffed sweet potatoes served on white plates

How To Make Stuffed Potatoes

This stuffed potato recipe starts with baking the sweet potatoes. For the love of your oven, please poke a few holes in those sweet potatoes before you bake them! Poke it like you mean it! When I was a kid, I was making baked potatoes, and didn’t realize why my mom always stabbed them with a fork beforehand. Just a useless step, right? Uh, NO! I went to check on my potatoes by gently poking one with a knife, and it exploded! Everywhere. I don’t remember cleaning up any of that mess, so thank you to my parents for saving me from that one! Please tell me I’m not the only one that this has happened to?! Lesson learned!

Bake at 425ºF for 30-45 minutes, or until they’re easily pierced with a fork.

While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat, and add the diced onion and sauté until tender, about 5 minutes. Add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired. Next, add the garlic and sauté until it becomes fragrant, about 30 seconds. Then, add the chili powder, cumin and salt to the pan and stir it like you mean it! Finally, add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.

Remove the potatoes from the oven, once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!

Tips For Making Stuffed Sweet Potatoes

  • Look for sweet potatoes that are large enough to stuff. Try to make sure they are all about the same size, so they take the same amount of time to cook.
  • Feel free to use ground chicken, turkey or bison instead of the ground beef.
  • Top your sweet potatoes with your favorite toppings. Some good ideas are chopped tomato, chopped onion, fresh cilantro, avocado slices or guacamole.

Can Stuffed Sweet Potatoes Be Made In Advance?

Yes! Stuffed potatoes can be made in advance. You want to follow all the steps in the recipe except actually filling the potatoes with the ground beef mixture. Refrigerate the potatoes and the filling separately. When you are ready to serve the potatoes, reheat them in the microwave or the oven. Reheat the filling in the microwave or in a pot on the stove. Once everything is reheated, stuff the sweet potatoes with the filling and top them with any favorite toppings.

You May Enjoy These Other Stuffed Sweet Potato Recipes:

Barbecue Chicken Stuffed Sweet Potatoes

Chipotle Chicken Stuffed Sweet Potatoes

Philly Cheesesteak Stuffed Potatoes

I hope you enjoy this super easy and delicious enchilada stuffed sweet potatoes recipe! Happy cooking! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @kristen.boehmer!

sweet potato stuffed with ground beef and topped with chopped onion and chives

Enchilada Stuffed Sweet Potatoes

5 from 1 vote
Print Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4

Equipment

  • Stovetop
  • Oven

Ingredients
  

  • 3-4 medium sweet potatoes (or use russet potatoes or yams)
  • 1 tablespoon ghee or coconut oil
  • 1 small onion, diced
  • 5 garlic cloves, minced
  • 1 pound ground beef (or chicken)
  • 3-4 tablespoons chili powder (adjust according to your taste)
  • 1 tablespoon cumin
  • 1 teaspoon sea salt
  • 2 cups tomato sauce (or a 15 ounce can)

Instructions
 

  • Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
  • While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Then, add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired. Next, add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Finally, add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
  • Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!

Notes

  • Look for sweet potatoes that are large enough to stuff. And try to make sure they are all about the same size, so they take the same amount of time to cook.
  • Feel free to use ground chicken, turkey or bison instead of the ground beef.
  • Top your sweet potatoes with your favorite toppings. Some good ideas are chopped tomato, chopped onion, fresh cilantro, avocado slices or gua
Tried this recipe?Let us know how it was!

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

PIN THIS FOR LATER:

ENCHILADA STUFFED SWEET POTATOES

enchilada stuffed sweet potato

Blog, Dairy Free, Egg Free, Gluten Free, Lunch/Dinner, Nut Free, Paleo, Whole30 clean eating, enchilada, healthy, Paleo, primal, sweet potato

Reader Interactions

Comments

  1. Just Love Your Guts says

    February 20, 2015 at 5:06 pm

    Amazing!!! I can’t wait to make these, my mouth is watering just looking at them! And omg your exploding potato story…lol!! Bet your mom loved that one!!

    Reply
    • livinglovingpaleo says

      February 21, 2015 at 2:29 pm

      I hope you love them! The things parents do for kids! 😉 I can only imagine cleaning up that mess!

      Reply
  2. Denise says

    February 22, 2015 at 8:33 pm

    Just made this for dinner! (With some Spanish rice for Keith) I added chopped colored peppers to it too. SO good. Picky Boyfriend approved again. 😉

    Reply
    • livinglovingpaleo says

      February 24, 2015 at 10:07 pm

      Love that, D! 🙂

      Reply
  3. peeledwellness says

    March 1, 2015 at 7:30 am

    This looks delicious- I love comfort food turned healthy!

    If you’re interested, I’m starting a new link party over at my blog on Tuesdays- id LOVE to have you share a post!

    -K
    http://peeledwellness.com

    Reply
    • livinglovingpaleo says

      March 3, 2015 at 4:11 pm

      Thanks!

      Reply
  4. Tish Ryder says

    January 21, 2016 at 11:44 am

    Just wondering what Tomato sauce you use? I’m in Australia and want to make this. Are you referring to a tomato paste, or like a Ketchup? ?

    Reply
    • livinglovingpaleo says

      January 21, 2016 at 1:02 pm

      Hi Tish, this is the tomato sauce that I use – http://amzn.to/1OAcbfR (affiliate link). The ingredients in the tomato sauce are just strained tomatoes, so it wouldn’t be like a ketchup that typically has sugar and other ingredients added. I hope that helps! 🙂

      Reply
  5. Ashlee says

    February 10, 2016 at 3:11 pm

    Just made these for my husband and me and they were incredible! Shared the recipe with a bunch of my girlfriends!

    Reply
    • livinglovingpaleo says

      February 11, 2016 at 11:27 am

      I’m so happy to hear that, thanks Ashlee!

      Reply
  6. Heather says

    March 21, 2016 at 4:52 pm

    *sheepishly raises my hand* potato explosion x 3… popped those puppies in the oven after a good wash and after a bit heard POP POP POP…. potato meat is excellent glue…. ugh…..

    Reply
    • livinglovingpaleo says

      March 25, 2016 at 8:33 am

      Hahaha, don’t I know how that is! 😉

      Reply
  7. Karly says

    June 27, 2016 at 7:41 am

    I’d never ever think to try a stuffed sweet potato like this, but I’m totally obsessed. These look stinking delicious!!!

    Reply
    • livinglovingpaleo says

      June 27, 2016 at 2:56 pm

      Thanks, Karly! This happens to be one of my favorite recipes, I hope you love it too!

      Reply
  8. Tink says

    August 3, 2016 at 4:42 pm

    These were delicious, thank you! I wish that the folks above that loved it would rate it, because when you Google search it, it has a 2-star review and it is soooo much better than 2 stars!~ =D I will admit, that I only used 2 Tablespoons of chili powder though. It was delicious. Thank you! =D

    Reply
    • livinglovingpaleo says

      August 3, 2016 at 5:55 pm

      So glad you liked them! A few people commented that they loved them in my recipe reviews, but accidentally left 1-2 star reviews 😉 It happens often on a forum like this…oh well! Thanks for letting me know how much you enjoyed them!

      Reply
  9. MindiJ says

    August 7, 2016 at 10:43 am

    This incredible and one of my favorite new recipes when I do Whole30! Any ideas what to do with it other than this?

    Reply
    • livinglovingpaleo says

      August 8, 2016 at 10:14 am

      So happy you like it, Mindi! Do you mean ideas for what to do with the filling? If that’s what you mean, you could wrap it in lettuce, serve it on a salad or serve it with my cilantro lime cauliflower rice! 🙂

      Reply
  10. PattyCakes says

    January 3, 2017 at 9:29 pm

    Absolutely delicious–almost addictive. So easy to make and I can think of all kinds of different ways to use the enchilada mixture.

    Reply
    • livinglovingpaleo says

      January 4, 2017 at 11:53 pm

      So glad you liked this recipe! So many ways that you can use this filling…if you ever come across Siete grain-free tortillas, they’re AMAZING and would be the best for homemade enchiladas!

      Reply
  11. Ezer Life says

    January 23, 2017 at 4:43 pm

    This was so good! My husband and I have had two meals from your site today and we both agree they’re both going into the rotation!

    Reply
    • livinglovingpaleo says

      January 23, 2017 at 5:39 pm

      Love that, thanks so much for sharing!

      Reply
  12. Erin says

    February 19, 2018 at 10:31 am

    Would the sauce freeze ok? If so – how do you suggest thawing/reheating?

    Reply
    • livinglovingpaleo says

      February 21, 2018 at 10:48 am

      Hey Erin! I’m sure it would freeze great! I’d just freeze it in a sealed container (or ziploc bag with all of the air taken out before sealing) and then just let it defrost overnight in the fridge and heat it in a sauce pan. 🙂

      Reply
  13. Tasha says

    March 27, 2018 at 8:17 am

    I made this yesterday. I ended up not putting the chili powder in because my kids are not too much for spice. Also I had to chop up my sweet potatoes instead. But it was still really yummy! Thanks for the recipe! There were no leftovers.

    Reply
  14. Whitney says

    April 12, 2018 at 7:06 pm

    THESE WERE DELICIOUS! Whole family loved them… I was hoping there would be leftovers, but most of it was gobbled up. Thank you!!! Loving your page. Thanks for all the resources and inspiration! <3

    Reply
    • livinglovingpaleo says

      April 17, 2018 at 3:45 pm

      I’m so happy to hear that, Whitney! Thank you for sharing!

      Reply
  15. Sara says

    May 20, 2018 at 10:05 am

    Hi there! I’ve made this once before now and we loved it. I’m making a meal for my non-paleo sister and thought I’d double the meat of this and put hers in tortillas for enchiladas…any suggestions on what to put on top for a sauce?

    Reply
    • livinglovingpaleo says

      May 21, 2018 at 7:10 pm

      Hey Sara! I actually make a version of this using Siete grain-free tortillas and just make an extra batch of the sauce (minus the meat) to put on top. It works great!

      Reply
  16. Angela says

    September 4, 2018 at 6:36 pm

    Made these tonight and it was delicious! So easy which is what I need during the week with a full time job and a toddler. It was so good, I forgot my toppings because I just wanted to sit down and eat!

    Reply
    • livinglovingpaleo says

      September 7, 2018 at 7:38 pm

      So happy to hear that, Angela!

      Reply
  17. Meridith says

    January 20, 2021 at 6:11 pm

    Could you use a green enchilada sauce? Thanks!

    Reply
    • Kristen Boehmer says

      January 29, 2021 at 4:09 pm

      Absolutely! I’d love to know if you try it. 😉

      Reply
  18. Ashton Cail says

    July 30, 2021 at 8:23 pm

    5 stars
    We make this almost every week-one of our favorites for sure! Thank you for sharing 🙂

    Reply
    • Team KB says

      August 1, 2021 at 12:01 pm

      I’m so glad! Thank you! 🙂

      Reply

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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