Enchilada Stuffed Sweet Potato

I think I first heard of Danielle Walker on one the podcasts I listen to on a regular basis.  She has a pretty incredible story of beating an auto immune disease, ulcerative colitis, through dietary changes she made.  It's a great story that really shows the power of food.  I would encourage to check out her blog or book Against All Grain.  

Danielle has a recipe for this same dish that was my inspiration for making this.  It was super simple and even Eli ate it.  You can pretty easily scale the spice up or down depending on if you are feeding kids or you just don't like spicy food.  Eating healthy food doesn't have to be flavorless which I think a lot of people fear.  You just need a well equipped spice cabinet.  You could easily sub out the ground beef in this recipe for ground turkey, shredded chicken or beef if you happen to have those on hand instead.  

Ingredients

• 4 medium sweet potatoes
• 1 1/4 lbs of ground beef, we use the organic beef from Costco, if you buy by the pound, just scale the spices up or down.
• 1 medium onion, diced
• 3 tbsp of diced garlic
• Peppers, choose any that you like, we used bell peppers because we had them, but you could use poblano, jalepeno, serrano.  A combination of some of sweeter pepper and savory pepper would be my recommendation, You'll want about 1-2 cups diced total
• 2 tbsp of grassfed butter
• 3 tbsp of tapioca starch
• Approximately 1 cup of chicken stock, add 1/2 cup at a time until you get the consistency that you desire
• 6 oz can of tomato paste
• 1 tbsp of dried oregano
• 2 tbsp chili powder
• 1 tsp of cumin
• 1 tsp of coriander
• Pinch of cayenne pepper (optional)
• Salt and pepper to taste
• 1 avocado, cubed
• Cilantro

1. Bake sweet potatoes in a 425 degree oven for roughly 45 minutes.  I usually wrap in aluminum foil to make clean up easier.  
2. In a large saucepan or skillet add your butter, then add your beef, onions, peppers and garlic.  Cook for 10 minutes or until the beef is browned.  
3. Add the tapioca starch and stir for a minute to let the starch soak up all that good fat in the pan.  
4. Add in the remaining ingredients and let it simmer for 15 minutes or longer.   Feel free to add more or less liquid to make the sauce thinner or thicker.  
5. Top with cubed avocado and cilantro and enjoy!