Boy oh boy, I love a good taco. This Taco Stuffed Sweet Potato has found it's way into my weekly dinner rotation for a few weeks now and I've yet to grow old of it. Whether you have sensitivities toward the gluten found in traditional flour tortillas or are committed to Whole30 right now, this sweet potato fix is key to a flavorful and hearty meal. 

The combination of guacamole and tangy cashew sour cream married with the bold Mexican flavors in the enchilada sauce are to die for and will quickly curb your cravings for a jaunt to your local Mexican restaurant. 

As we all know, it can be difficult finding ready made sauces that don't contain added sugars and artificial ingredients so I was stoked to find Danielle Walker's homemade enchilada sauce. The arrowroot powder thickens the entire sauce and sticks the ground beef together making for a saucy wonderland of flavor for your sweet potato. I love to make an extra sweet potato for easy next day leftovers!

Taco Stuffed Sweet Potatoes

You need:

• 2-3 sweet potatoes
• 2 tbl olive oil 
• Coarse sea salt
• Pinch fine sea salt
• Pinch black pepper 
• 1 lb ground beef
• 3/4 cup enchilada sauce
• Suggested toppings: cashew sour cream, guacamole or diced avocado, black olives, black beans (omit for Whole30), corn, extra enchilada sauce, sundried tomatoes packed in olive oil

For enchilada sauce you need:

• 3 tablespoons ghee or coconut oil
• 3 tablespoons arrowroot powder
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 1 teaspoon cumin
• 3/4 teaspoon salt
• 3/4 teaspoon onion powder
• 7 ounces tomato paste
• 2 cups low sodium chicken stock 

Get cooking:

1. Preheat oven to 400 degrees. Prick sweet potatoes with fork and rub down with olive oil and sea salt. Wrap in aluminum foil and place on sheet pan. Roast in oven for about an hour or until perfectly soft!
2. Make enchilada sauce by heating the ghee (or coconut oil) in a saucepan over medium heat. Whisk in the arrowroot powder and cook for 2 minutes, whisking constantly. Add the remaining spices and stir for 2 minutes. Add the tomato paste and chicken stock and whisk until smooth. Simmer for 5 minutes to thicken. (You will use about half for this recipe, save other half for up to one week in fridge). 
3. To make beef filling: place ground beef in a skillet and add pinch of salt and pepper. Cook until brown and no longer pink, about 15 minutes over medium heat while stirring and breaking meat into small chunks. Drain off fat and return mixture to skillet.
4.  Add 3/4 cup enchilada sauce to browned ground beef. Stir to combine and let thicken up by simmering for about five minutes. Add additional sauce if needed.
5.  Split sweet potatoes lengthwise and add in all desired toppings! 

-To make an easy version of guacamole simply dice 1 ripe avocado and mix in bowl with juice from 1/2 lime, splash of olive oil, salt, pepper, onion powder and garlic powder. Gently stir to combine leaving large chunks intact. 

-If using black beans, always be sure to rinse canned black beans before heating. I enjoy throwing a can of rinsed black beans,  1/2 cup frozen organic corn, 1/4 cup water, 1 tbl olive oil and a pinch of salt into a pot. Allow to simmer for about 15 minutes or until black beans begin to break down.

*Adpated from Danielle Walker's Against All Grain