Currently sitting in a coffee shop in DC, writing this post, and dreaming about these Slow Cooker Beef Enchilada Stuffed Sweet Potatoes. Whew, yes, I know that title is a mouth full but y’all these babies are worth all of the extra syllables. Trust me.
This recipe was actually created on accident. A couple of weeks ago, I wanted to make my chipotle braised beef recipe for tacos but I didn’t have any of the ingredients. All I had was a jar of enchilada sauce and green chilies so I made it work. The beef turned out delicious and then I had this wild idea to eat it with a roasted sweet potato with a little sour cream and guac and y’all, that was just the best decision ever. So good. I knew I had to remake it, type up the recipe and share it with you! Here’s what we’ve got going on:
tender shredded enchilada beef
easy roasted sweet potatoes
creamy sour cream and guac
cilantro…lots and lots of cilantro
lots and lots of LOVE
If you’re looking for a fun and healthy spin on a Cinco de Mayo this year, I highly suggest making a batch of these and wowing all of your friends. Because tacos will always be a winner but it can’t hurt to try something new every now again, ya know? Let’s step outside of the box, ok?!
These stuffed sweet potatoes may look a little complicated, but they’re actually the furthest thing from it. The crockpot and the oven does all of the work and all you have to do is stuff the sweet potatoes with the enchilada beef and top with your favorite toppings. Could it get any easier? Oh, and that creamy sour cream drizzle on top? That’s the product of sour cream thinned out with a lime juice and it’s a game changer. Do it!
If you’re throwing an actual Cinco de Mayo party this year you could easily set this up as a fun stuffed sweet potato bar! Just lay out the sweet potatoes, beef, and all of the toppings and let your friends have a ball.
You can also easily make this recipe Whole30 compliant and dairy-free by leaving out the sour cream drizzle. Or, you could go all out and add some shredded grass-fed cheddar on top for even more deliciousness. I’ll let you choose. Either way, you won’t be missing out on flavor!
2.5 – 3 pound chuck roast
2 tbsp coconut oil
1 tbsp salt
1 small yellow onion
4 cloves of garlic, smashed
1/4 cup apple cider vinegar
2 cups enchilada sauce
1 can green chilies
2 dried bay leaves
2 large sweet potatoes
guacamole, for serving
sour cream, for serving
pico de gallo, for serving
cilantro, for serving
lime wedges, for serving
pickled onions, for serving
Heat a large heavy-bottomed pan or cast iron skillet over high heat. Sprinkle 1/2 tbsp of sea salt over one side of the chuck roast. When the skillet is hot, add the coconut oil and swirl it around the skillet to coat the pan. Add in the chuck roast, salted side down, and sear for 7-8 minutes. While the meat is cooking, sprinkle the remaining 1/2 tbsp of salt on the other side. Flip the chuck roast and sear the other side for 7-8 minutes. Remove the meat from the pan and place it in a slow cooker.
Lower the heat to medium and add in the sliced onion, smashed garlic, and apple cider vinegar to the pan. Cook the onions and vinegar for 1-2 minutes and then pour them over beef.
Add the enchilada sauce, green chilies, and bay leaves to the slow cooker and cook on high for 4-6 hours or on low for 6-8 hours until the beef is tender and shreddable. Shred the beef with two forks and set aside.
While the beef is cooking, bake the sweet potatoes (I like to wrap mine in foil) at 425 degrees for 45 minutes to an hour until they are fully cooked through and tender.
Split the sweet potatoes in half and stuff them with the shredded beef. Top them with pico de gallo, pickled onions, sour cream, guacamole, and fresh cilantro. Enjoy!
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