4 sweet potatoes, halved
1 pound ground elk (or other ground meat)
1 small onion, diced
1 bell pepper, diced
1 carrot, diced
1 teaspoon garlic powder
1⁄4 teaspoon ground cayenne pepper
1⁄4 teaspoon ground chipotle chile pepper
1 tablespoon ground cumin
salt to taste
1/2 bottle beer
CHIPOTLE DRESSING INGREDIENTS
1/2 cup cashews
1/4 cup hemp seeds
juice of 1 lime
~3/4 cup water
2 tablespoons nutritional yeast
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon salt
splash of Braggs liquid aminos
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 30-40 minutes, or until the flesh is soft enough to scoop.
While the potatoes are baking, heat some olive oil in a skillet over medium-high heat. Add the ground elk with the spices and cook until brown and thoroughly cooked. Turn heat to low and add ½ bottle of the beer to your elk meat. Continue to cook on low while you prepare the veggies and sauce.
Add olive oil to another skillet and sauté the onions until softened. Add the peppers and carrots and cook until just tender. Combine with the elk and continue to simmer until the beer has cooked off.
For the dressing, place all ingredients into a high-speed blender and puree until smooth.
Once the potatoes are done, flip them skin side down and scoop out the flesh, creating a well in the center and being careful not to tear the skin at the bottom. Reserve for another use. Add the meat filling to each potato, putting about a 1/3-ish cup in each one so they are all filled. Pop back in the oven for everything to warm through, about 5 minutes.
To serve, drizzle the stuffed sweet potato boats with chipotle dressing.