Mexican food is one of my all time favorite types of recipes!
In honor of Cinco De Mayo - be sure to try these delicious Enchilada Stuffed Sweet Potatoes!
Enchilada Stuffed Sweet Potatoes
Total Time: 50 minutes
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 cloves garlic, minced
1½ teaspoon sea salt
2 pounds pastured chicken - cubed
optional toppings: Sour Cream, shredded raw cheddar, Avocado, Cilantro, Black Olives
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. Saute the onion, garlic, and sea salt for 5 minutes. Add the chicken and continue cooking until 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 topping of choice and serve.