Easy, flavorful, filling and gluten free. Right up my alley. These stuffed sweet potatoes are our new go-to dinner around here.
Note: I followed this and went with grassfed beef, you could also sub in shredded chicken or ground turkey.
I adore Danielle Walker of Against All Grain, I've followed her for quite some time and was recently perusing her site and came across this recipe. The enchilada sauce is to die. for. I could eat it by the spoonful. Plus the filling, the garlic, onion and pepper meld together perfectly for a better than normal ground beef dish.
Make it, you won't regret it.
Easy Gluten-Free Enchilada Sauce
Serves: 2½ cups
Cook time: 10 mins
3 tablespoons ghee,
grassfed butter, or unflavored coconut oil
3 tablespoons arrowroot powder
3 tablespoons chili powder
1 teaspoon dried oregano
¾ teaspoon cumin
½ teaspoon salt
½ teaspoon onion powder
7 ounces tomato paste
2 cups chicken stock
INSTRUCTIONS:
- Melt the ghee in a saucepan over medium heat. Whisk in the arrowroot powder and cook for 2 minutes.
- Add the remaining spices stir for 2 minutes, until fragrant.
- Add the tomato paste and chicken stock, and whisk until smooth. Simmer for 5 minutes to thicken.
- Use immediately or store in an airtight container for up to 1 week.
Enchilada Stuffed Sweet Potatoes
Serves: 6
- 6
medium sweet potatoes, scrubbed clean
- 3
tablespoons ghee
or coconut oil, divided
- 1
teaspoon coarse sea salt or kosher salt
- 2 cups
diced yellow onion
- 2
medium poblano pepper, seeds removed and diced
- 4
cloves garlic, minced
- 1½
teaspoon sea salt
- 2
pounds grass-fed ground beef*
- 1 ½
cups Gluten-Free
Enchilada Sauce
- optional
toppings: Avocado, Cilantro, Black Olives, Green Onion, and/or Sour Cream
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. Sauté 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.
Find the original recipe here.
If you end up making this recipe (or any others for that
matter) be sure to come back and leave a comment or share a photo of social
media and tag me (@mwheeler711 on Instagram) as well as @againstallgrain. Or feel free to #barbellinthekitchen so
that I see it. I love seeing and sharing your creations. It makes my day. <3