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!
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!
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!
Enchilada Stuffed Sweet Potatoes
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
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ENCHILADA STUFFED SWEET POTATOES
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!!
I hope you love them! The things parents do for kids! 😉 I can only imagine cleaning up that mess!
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. 😉
Love that, D! 🙂
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
Thanks!
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? ?
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! 🙂
Just made these for my husband and me and they were incredible! Shared the recipe with a bunch of my girlfriends!
I’m so happy to hear that, thanks Ashlee!
*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…..
Hahaha, don’t I know how that is! 😉
I’d never ever think to try a stuffed sweet potato like this, but I’m totally obsessed. These look stinking delicious!!!
Thanks, Karly! This happens to be one of my favorite recipes, I hope you love it too!
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
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!
This incredible and one of my favorite new recipes when I do Whole30! Any ideas what to do with it other than this?
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! 🙂
Absolutely delicious–almost addictive. So easy to make and I can think of all kinds of different ways to use the enchilada mixture.
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!
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!
Love that, thanks so much for sharing!
Would the sauce freeze ok? If so – how do you suggest thawing/reheating?
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. 🙂
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.
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
I’m so happy to hear that, Whitney! Thank you for sharing!
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?
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!
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!
So happy to hear that, Angela!
Could you use a green enchilada sauce? Thanks!
Absolutely! I’d love to know if you try it. 😉
We make this almost every week-one of our favorites for sure! Thank you for sharing 🙂
I’m so glad! Thank you! 🙂