Mexican Stuffed Sweet Potatoes I paleo & Whole30

Servings: potatoes

Calories: 614kcal

2 pounds ground beef
1 onion, diced
1 red or green bell pepper, diced
1 jalapeno, minced seeds removed for mild heat
1 (14.5oz) can diced tomatoes
2 tbsp tomato paste
1 tbsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp oregano
salt and pepper to taste
6 medium sweet potatoes
garnishes of choice: sliced avocado, chopped cilantro, hot sauce, lime wedges, drizzle of ranch

Preheat the oven to 400ºF. Scrub the sweet potatoes and pierce each with fork to create some small holes for steam to escape. Place the potatoes on a baking sheet and roast for 45 minutes or until tender.
In a large skillet, cook the ground beef over medium heat until crumbled and almost browned through. Stir in the onion, bell pepper, and jalapeño, cooking until the vegetables are just tender and beef is cooked.
Add the tomatoes, tomato paste, and spices, and stir. Continue to cook until warmed through.
Slice the cooked sweet potatoes in half and scoop the ground beef mixture over top. Garnish, and serve!

Find my easy cream cheese frosting recipe on my Fruit Pizza recipe post HERE or a dairy-free cashew cheesecake version HERE.