Enchilada Stuffed Sweet Potatoes

Enchilada Stuffed Sweet Potatoes

I know you think you’re going to miss the tortilla when I tell you to make an enchilada mix, but, trust, the sweet potato will win you over. It’s not an accident we use sweet potatoes in a lot of our recipes or even used them for our name. With their dense nutritional benefits, the sweet potato is a friend to us in ways a donut can never be. (Oh donuts, I love you so.) This dish is also dense with deliciousness. The spice blend is a warm but zippy mix of cumin, cinnamon and chili powder, and the toppings give these loaded potatoes bursts of creaminess, sweetness and tanginess. It’s the ultimate DIY dinner but it’s ideal for lunches too. If you make an extra potato or two and double the meat mix you’ll have leftovers for lunches. Now tell me if you miss the tortilla? I didn’t think so.

Photo by Ashley van der Laan

Enchilada Stuffed Sweet Potatoes

Ingredients

  • 4 medium sweet potatoes
  • 1 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef
  • ¼ teaspoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon ground dry mustard
  • ¼ teaspoon cinnamon
  • ¼ teaspoon garlic salt
  • ¼ teaspoon dried oregano
  • ½ a 156 ml can of tomato paste
  • Toppings
  • butter
  • Monteray Jack Cheese
  • sliced avocado
  • Sour cream
  • cilantro
  • pomegranate seeds

Method

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 40 – 45 minutes, or until they’re easily pierced with a fork.

While the potatoes are cooking, add the oil to a medium sized pan over medium-low heat. Add the garlic and onion and sauté until tender, about 5 minutes. Add the beef to the pan, sprinkle with salt and sauté until cooked through. Drain the fat if needed/desired. Add the chili powder, cumin, mustard, cinnamon, garlic salt and oregano and stir. Add the tomato paste and stir again until incorporated. Simmer for 5 minutes, stirring occasionally.

Remove potatoes from the oven, slice down the middle and, using a fork, break up the potato and add a bit of butter. Fill potato with about 3 tablespoons of the enchilada mixture and add toppings.

 

 

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