These Slow Cooker Beef Enchilada Stuffed Sweet Potatoes are filled with tender, slow-cooked shredded beef and finished with all your favorite toppings. Made with simple, nourishing ingredients, they’re an easy, comforting dinner that’s perfect for busy weeknights or meal prep!
Enchilada Stuffed Sweet Potatoes: A Meal Prep Dream Come True
I’m a big enchilada lover over here! From my easy beef enchiladas to my chicken enchilada skillet and even this chicken enchilada soup (which such a reader favorite!). These stuffed sweet potatoes have become a tried-and-true ATHT reader favorite. It’s what I like to call a “feel-good” recipe. There’s just something really delicious about the combination of juicy, tender shredded enchilada beef and baked sweet potatoes. It’s both flavorful and comforting while also nourishing.
If you’re looking for an easy way to add some excitement to your dinner menu, look no further. Plus, everyone can customize their sweet potatoes with their favorite toppings, which makes this recipe great for feeding the whole family!
five-star reader review
“This was such a delicious meal! Simple ingredients, pretty hands-off aside from the prep of the roast – I’ll definitely be making it again!”
— hannah
Enchilada Stuffed Sweet Potato Ingredients and Substitutions
- Chuck Roast: you’ll need a two-and-a-half to three-pound chuck roast for this recipe. I find that chuck roast is the perfect cut of beef to braise low and slow for hours because it’s naturally on the tougher side and requires a bit of time to really become tender and shreddable.
- Apple Cider Vinegar: I like to use a little apple cider vinegar to deglaze the skillet after the beef is seared. It picks up those brown bits from the bottom of the skillet so that shredded beef doesn’t miss out on any flavor.
- Enchilada Sauce: you’ll need around two cups of your favorite red enchilada sauce for this recipe. Be sure to use an enchilada sauce that you really enjoy the flavor of! It’s a huge component of the dish so the flavor really matters.
- Green Chilies: My husband likes things on the spicier side so I often use hot green chilies for him! If you don’t love as much spice, go with mild!
- Sweet Potatoes: I like to look for 3-4 medium to large-sized sweet potatoes when you’re shopping at the grocery store. You want something look for a sweet potato that can stand up to the toppings but that isn’t absolutely ginormous.
- Monterey Jack Cheese: trust me on this one – go with the Monterey Jack cheese! It’s everything you want to finish these stuffed potatoes. Creamy, melty, and gooey! If I couldn’t find Monterey Jack I’d use Pepper Jack instead!
- Toppings: my favorite part of this recipe! You can add just about anything to these, but a few things like Greek yogurt, avocado, cilantro, pico de gallo, and pickled red onions are my favorites!
How to Make Enchilada Stuffed Sweet Potatoes
📝Pro-Tip: Don’t skip searing the beef! I know it might seem like an unnecessary extra step, but trust me. It’s worth it! Searing creates a delicious, golden-brown crust that adds so much flavor to the finished dish.
📝Pro-Tip: I especially love this recipe for meal prepping because it comes together with relatively simple ingredients and easy, hands-off steps. All I have to do is prep the beef, prep the baked sweet potatoes, and prep the toppings. Then, I store everything in the fridge and quickly assemble and reheat when I’m ready to eat.
Don’t Let Leftovers Go to Waste!
If you have any leftover shredded beef, you can bake a few more sweet potatoes or feel free to repurpose your protein and create a whole new meal. Here are a few of my personal favorite options:
- Burrito bowls or taco bowls – the option I turn to most often! build a loaded burrito bowl with cilantro lime rice and all your favorite toppings!
- Tacos – shredded beef tacos with all the fixings are always a good idea!
- Nachos – warm the beef and then pile it on top of your favorite chips with plenty of shredded cheese. I’d use Monterrey Jack again for this one!
- Enchiladas – swap the ground beef in my beef enchilada casserole with leftover shredded beef instead! Highly recommend doing this!!
I hope you give these Slow Cooker Beef Enchilada Stuffed Sweet Potatoes a try! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Enchilada Stuffed Sweet Potatoes with Juicy Slow Cooker Beef
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 8 1x
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: Mexican Inspired
- Diet: Gluten Free
Description
These Slow Cooker Beef Enchilada Stuffed Sweet Potatoes are filled with tender, slow-cooked shredded beef and finished with all your favorite toppings. Made with simple, nourishing ingredients, they’re an easy, comforting dinner that’s perfect for busy weeknights or meal prep!
Ingredients
- 2.5–3 pound chuck roast
- 2 tablespoons avocado oil
- 1 tablespoon kosher salt
- 1 small yellow onion
- 4 cloves of garlic, smashed
- 1/4 cup apple cider vinegar
- 2 cups red enchilada sauce
- 1 can hatch green chilies
- 2 dried bay leaves
- 3–4 medium sweet potatoes
- 1 1/2 cups shredded Monterrey jack cheese
Toppings
- sour cream or greek yogurt
- avocado
- pico de gallo
- cilantro
- pickled red onions
- crumbled cotija
- lime wedges
Instructions
- Heat a large heavy-bottomed pan or cast iron skillet over high heat. Sprinkle 1/2 tablespoon of sea salt over one side of the chuck roast. When the skillet is hot, add the avocado and swirl it around the skillet to coat the pan. Add in the chuck roast, salt side down, and sear for 7-8 minutes. While the meat is cooking, sprinkle the remaining 1/2 tablespoon 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 at 425 degrees for 40-50 minutes until they are fully cooked through and tender.
- Split the sweet potatoes in half lengthwise. Place the halves on a sheet pan lined with parchment paper. Use a fork to mash the sweet potato down a bit and create a well for the shredded beef.
- Stuff the potatoes with around 1/4 cup of shredded beef (or more as desired) and then top with a bit of shredded cheese. Return the potatoes to the oven for 3-5 minutes just to let the cheese melt.
- Finish the potatoes by topping them you favorite toppings and enjoy!
Notes
Store: I recommend storing the leftover shredded beef, sweet potatoes, and toppings in separate airtight containers in the fridge for up to 3-4 days. This makes it easy to reheat and assemble individual servings throughout the week!
Reheat: When you’re ready to reheat, you can reheat the beef in the microwave or on the stovetop in a skillet until warmed through. Leftover sweet potatoes can be reheated in the microwave.
Photography by: Sasha Hooper
Super tasty and very easy! Thank you!
This was such a delicious meal! Simple ingredients, pretty hands off aside from the prep of the roast – I’ll definitely be making it again!
This was similar to a recipe I made from another site that was really labor intensive, but delicious. I was worried this one wouldn’t have nearly the flavor – but it totally did. We’ll be adding this to the regular rotation!
Happy to hear that, Jessica! Thanks for taking the time to leave a review!
This was delicious! I can’t wait to make it again. I love the simple ingredients and it was so simple to put together!