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Enchilada Stuffed Sweet Potatoes Recipe

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This recipe for Enchilada Stuffed Sweet Potatoes, by , is from The Lesniewski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Katie Savage

Category:
Category:

Ingredients:  
Ingredients:  
3-4 medium sweet potatoes
1 Tbs. coconut oil or olive oil
1 small onion, diced
5 cloves garlic, minced (jarred is okay)
1 lbs. ground turkey (or beef, chicken, etc)
4 Tbs. chili powder
1 Tbs. cumin
1 tsp salt
2 c. tomato sauce (or 1 15 oz. can)
Sour cream
Shredded cheddar cheese

Directions:
Directions:
1. Preheat oven to 425 degrees. Scrub sweet potatoes and pierce skin a few times with a fork. Place the sweet potatoes on a foil lined sheet, bake for 30-45 minutes or until easily pierced with a fork.
2. Heat oil over medium heat. Add onion, saute until tender. Add turkey until cooked through, drain. Add garlic, saute until fragrant. Add spices and stir until well combined. 3. Add tomato sauce and simmer for 10 minutes, stirring occasionally.
Remove sweet potatoes from the oven and slice open the top. Stuff with filling, top with cheddar cheese, sour cream if desired.

Personal Notes:
Personal Notes:
Sweet potatoes can be cooked in a pressure cooker in less time. We like to mash the sweet potato and serve the enchilada mix on top. Reheats well for lunch the next day!

 

 

 

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