Enchilada Stuffed Sweet Potatoes with Chipotle Sauce
Olive oil for sautéing
4 sweet potatoes, cut in half lengthwise
1/2 red onion diced
1 clove garlic, minced
1 bell pepper, diced
1 pound ground turkey or other protein
1 can black beans, drained
2 cups enchilada sauce (see recipe for homemade below)
1/2 cup cashews
1/4 cup hemp seeds
juice of 1 lime
~3/4 cup water
2 tablespoons nutritional yeast
1/2 teaspoon ground chipotle powder
1/2 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon salt
splash of coconut aminos
Enchilada sauce (or use store-bought)
3 tablespoons olive oil
3 tablespoons gluten free flour
1 teaspoon ground chipotle chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
3 tablespoons tomato paste
2 cups broth or water
1 teaspoon apple cider vinegar
Ground black pepper, to taste
Enchilada sauce (if making homemade)
Measure dry ingredients into a small bowl and place near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of black pepper. Add more salt, if necessary
Place all ingredients into a high-speed blender and puree until smooth, tasting and adjusting spices as desired.
Preheat the oven to 400 degrees. Rub olive oil over the halved sweet potatoes and place on a foil-lined baking sheet cut side down. Bake 20-30 minutes, or until the flesh is soft.
While the potatoes are baking, heat some olive oil in a skillet over medium-high heat. Add the red onion and saute a few minutes until starting to brown. Add peppers and garlic, and continue to cook a few more minutes until peppers are tender.
Add the ground turkey and saute until cooked through, breaking up the turkey into small pieces. Add beans and enchilada sauce and simmer gently until sweet potatoes are ready.
Once the potatoes are done, flip them skin side down and use a spoon to flatten the sweet potatoes in the center to make room for the topping. Add the meat filling to each potato, then op back in the oven for 15-20 minutes until browned.
To serve, drizzle with chipotle sauce.