Stroganoff Stuffed Sweet Potatoes
You can stuff just about anything into a sweet potato and have it be delicious. This recipe is no exception to that rule. These work great for meal prep and taste even better the next day. I used regular and Japanese sweet potatoes, and they both tasted great.
10 minutes
40 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 708 |
| Fat: | 37 g |
| Carbohydrates: | 52 g |
| Protein: | 37 g |
| Cholesterol: | 100 g |
| Sodium: | 1068 mg |
| Fiber: | 10 g |
| Sugars: | 19 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 4 whole4 whole4 whole Sweet Potato
- 1 lb1 lb1 lb Ground Beef
- 8 oz8 oz8 oz White Mushrooms, sliced
- 1 whole1 whole1 whole Carrots, peeled and sliced into 1/8 inch thick rounds
- 1 whole1 whole1 whole Yellow Onion, small dice
- 4 cloves4 cloves4 cloves Garlic, minced
- 1 cup1 cup1 cup Beef Broth
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 13 fl oz13 fl oz13 fl oz Coconut Cream, solids only
- 1 tsp1 tsp1 tsp Sea Salt
- 2 tsp2 tsp2 tsp Tapioca Starch
- 2 tsp2 tsp2 tsp Water
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400 degrees.
- Place the sweet potatoes on a sheet pan and drizzle them with a bit of avocado oil. Rub the oil over the potato to evenly coat them. Sprinkle the potatoes with sea salt and place them in the oven for 40-45 minutes. They should be fork-tender when they are done.
- While the potatoes cook, in a large skillet on medium heat, add the ground beef and break up into small pieces. Cook it until the beef is no longer pink. Remove the beef from the pan, leaving the fat behind.
- Add the mushrooms, garlic, carrot, onion, and beef broth. Cook until the veggies are soft, about 5 minutes. Add the ground beef back in.
- Stir in coconut aminos, coconut cream, and sea salt. Bring the mixture to a boil.
- In a small bowl, whisk together the tapioca flour and water. Slowly pour the tapioca slurry into the stroganoff mixture, whisking continuously while pouring. Stir everything together and bring to a simmer.
- Remove the stroganoff from the stove and stuff it into the cooked sweet potatoes. Enjoy!
Add a Note
My Notes:
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.