These Enchilada Stuffed Sweet Potatoes are filled with tender slow cooked shredded beef and all the best toppings. If you’re looking for a delicious and easy way to switch things up for weeknight dinner then these stuffed sweet potatoes are the way to go!

Why You’ll Love These Slow Cooker Enchilada Stuffed Sweet Potatoes

Tender shredded beef – each sweet potato is stuffed with a generous amount of tender shredded beef that cooks low and slow for a few hours in your slow cooker. The combination of smoky enchilada beef with sweet potato is delicious!
Little ‘hands on’ cooking time – if you’re looking for a recipe that doesn’t require a lot of hands on cooking time then you’ll love these stuffed sweet potatoes. Most of the work is done in the slow cooker and the oven!
Easy to customize or repurpose – these stuffed sweet potatoes are great for a family weeknight dinner because each person can customize their own with their personal favorite toppings. Plus, if there’s any leftover beef, you can easily repurpose it for a completely different meal the next day!

Recipe Ingredients

Chuck Roast: you’ll need a two and a half to three pound chuck roast for this recipe. 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.

Onion and Garlic: of course to build a solid flavor base you’ll need some fresh onion and garlic. These ingredients will get sautéed before being added to the slow cooker along with the beef.

Apple Cider Vinegar: a little apple cider vinegar helps to deglaze the skillet after the beef is seared and adds a delicious punch of flavor.

Enchilada Sauce: you’ll need around two cups of your favorite red enchilada sauce for this recipe.

Green Chilies: canned green chilies add a bit of extra flavor to the beef. If you like things on the spicier side, feel free to go with hot green chilies!

Bay Leaves: you’ll add two dried bay leaves to the slow cooker to infuse some delicious flavor.

Sweet Potatoes: look for 3-4 medium to large sweet potatoes for this recipe.

Monterrey Jack Cheese: Monterrey jack cheese is creamy, melty, gooey, and the perfect cheese to top these sweet potatoes with.

Toppings: last, but certainly not least, are the toppings! You can add just about anything to these but a few things like greek yogurt, avocado, cilantro and pico de gallo are my favorites!

Ingredient Substitutions

Chuck Roast – not a fan of chuck roast or beef in general? you can swap it for chicken thighs instead! I’d recommend chicken thighs because they’re a bit more juicy and will hold up well to the searing and slow cooking without becoming dry.
Enchilada Sauce – if you prefer you can swap the red enchilada sauce for green.
Cheese – feel free to use your favorite cheese in this recipe! Sharp cheddar or colby jack would both be delicious.
Sweet Potatoes – I think this recipe would be delicious with regular russet potatoes. Feel free to swap them if you like!

How to Make these Stuffed Sweet Potatoes

Step One: Season the chuck roast with salt and then sear in a large cast iron skillet or heavy bottomed pan. The goal here is to get a nice golden brown crust on both sides of the chuck roast to help develop some good flavor. Once the beef is seared, you’ll place it in the slow cooker.

Step Two: Lower the skillet 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.

Step Three: 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.

Step Four: While the beef is cooking, bake the sweet potatoes at 425 degrees for 40-50 minutes until they are fully cooked through and tender.

Step Five: 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.

Step Six: 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!

Easy Tricks to Repurpose the Shredded Beef

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 – use the shredded beef to build a loaded burrito bowl with cilantro lime rice or a veggie focused taco bowl with all your favorite toppings.
Tacos – grab your favorite tortillas to make shredded beef tacos with all the fixings!
Nachos – warm the beef and then pile it on top of your favorite chips and with plenty of shredded cheese for the perfect hearty nachos.
Enchiladas – swap the ground beef in this beef enchilada casserole with leftover shredded beef for a delicious switch up!

How to Store and Reheat

Store: I recommend storing any leftover beef and sweet potatoes in separate air-tight storage containers.

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.

A Few More Slow Cooker Recipes

I hope you give these Slow Cooker Beef Enchilada Stuffed Sweet Potatoes a try! They are so easy to make and delicious! 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.