Enchilada Stuffed Sweet Potatoes

So here we go!! As promised, tonight’s dinner recipe along with any tips or thoughts I have along the way…

This recipe comes from Kristen Boehmer at livinglovingpaleo.com. Definitely take a look at this website. Incredible story of an overcomer as well as loads of great paleo-friendly recipes. (Direct link to this recipe here)

When I did the Whole 30 last January, this recipe quickly became my husband Matt’s favorite. It’s a combination of spicy and sweet…and very filling. Perfect for a cold winter supper and it really doesn’t take much time to prepare (which is definitely NOT the case for a lot of paleo or Whole 30 recipes we have found.)

Amy’s pictures, thoughts and tips:

First things first. Get those sweet potatoes cooking. The higher temperature she suggests really does make them come out absolutely perfect…the skin will fall right off. I like to put the sweet potatoes right on the rack…but with a foil-lined cookie sheet right underneath to keep the sweet syrupy drippings from going into the oven.

Next, the onions:

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If you choose to use coconut oil, it will give it an even sweeter flavor. Here I just used butter. Also, I doubled the posted recipe for tonight since we feed a family of 7!

Ground beef

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Sometimes Sprouts has really great deals on grass fed ground beef…but when they don’t I will buy this brand at King Soopers (Kroger for all you Eastern US people)

BUT…don’t forget to drain off that fat!!

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I mean really. Eww. Nuff said.

Then of course the garlic. This recipe calls for a LOT of garlic. Don’t be shy!!!! It gives it such a nice flavor. I get this from Costco. Literally have had it almost a year and it has lasted and still tastes great. I don’t really know if massive jars of garlic go bad…but as far as I’m concerned…it’s a great deal and saves oh so much minuscule chopping.

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And then the rest of the spices: WARNING!!! This original recipe calls for FOUR TABLESPOONS of chili powder!!! People that is A LOT OF SPICE!!! In the past I have just cut it in half as my family members are not overly culinary heat-friendly. But doubling it I just couldn’t bring myself to use 4 whole tablespoons. So I did 3. Totally should have done 2. This is the part where you can really play around and just make it like you like it for your family.

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Last but not least: the tomato sauce. ***sigh***

You know how when you are a kid and you’re in math and you are like “OH MY GOSH when am I ever going to use this??” Now. At 43. When you are doubling a recipe and need to add or multiply. Case in point, the following word problem: (of which I was always as much of a fan of as geography…and knowing where Pearl Harbor was….lest I digress…)

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“Amy uses 2 cups of tomato sauce, or one 15 oz can, to make her enchilada sweet potatoes for 4 people. How many cans of tomato sauce will she need to serve 8 people? Show your work.”

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Four? Is that the correct answer. Oh, wait, no??? Oh and she didn’t figure this out until all four cans were in:

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Just a little saucy. Honestly though…the extra sauce helped spread out the spice and it turned out pretty good!!

Matt’s official rating 8 out of 10. Not bad for messing up one of his favorites!

So for the kiddos our original intention was to serve it on a bun like sloppy joe’s…however it was a little runny for that. So they got open faced sandwiches!

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And loved it of course. For the rest of us…here it is served over that perfectly wonderful soft and sweet potato:

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If you try this recipe I would love to hear your feedback!!! Or any feedback for that matter! Enjoy…keep it real everyone 🙂

-Amy

One thought on “Enchilada Stuffed Sweet Potatoes”

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