STUFFED SWEET POTATOES

Ingredients:

• 6 medium sweet potatoes
• 1 T coconut oil (or oil of choice)
• 1 medium onion, diced
• 5 garlic cloves, minced
• 1 lb ground turkey
• 1 jar organic enchilada or barbecue sauce (optional)
• 2 tomatoes, diced (optional)
• 2 avocados, sliced (optional)

Directions (Note: Crockpot recipe is at the end):

• Preheat oven to 400. Scrub your sweet potatoes and pierce the skin a few times with a fork. Lightly rub each sweet potato with olive oil. Place the sweet potatoes on a baking sheet lined with foil and bake for 45 minutes, or until they’re easily pierced with a fork.
• While the potatoes are cooking, heat the coconut oil in a pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes.
• Add the ground turkey to the pan and sauté until cooked through.
• Add the garlic and sauté until it becomes fragrant, about 30 seconds.
• Add salt and pepper to taste, stir.
• Add the enchilada sauce and simmer for 10 minutes, stirring occasionally.
• Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the filling.
• Top with diced tomatoes and avocado if desired.

Directions (Crockpot):

• Wash and wrap sweet potatoes in aluminum foil.
• Add sweet potatoes to one side of crockpot.
• On the other side of the crockpot, add ground turkey, diced onions, garlic, sauce, salt and pepper.
• Cook in crockpot on low for 6-8 hours, or high for 3-4 hours.
• Remove the potatoes from the crockpot (careful, they’re hot!). Cut open in the middle and to make room for the ground turkey filling.
• Break up the ground turkey mixture that is still in the crockpot until well combined.
• Put ground turkey mixture inside sweet potatoes.
• Top with diced tomatoes and avocado if desired.

*Recipe adapted from LivingLovingPaleo