Name: Slow Cooker Beef Enchilada Stuffed Sweet Potatoes
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8
Cuisine: Mexican Inspired
Ingredients: 2.5-3 pound chuck roast; 2 tablespoons avocado oil; 1 tablespoon 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; sour cream or greek yogurt; avocado; pico de gallo; cilantro; pickled red onions; crumbled cotija; lime wedges

Description

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!

Ingredients

Scale

2.5–3 pound chuck roast
2 tablespoons avocado oil
1 tablespoon 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

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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!