Chelsea Gold aka The Paleo Cavewoman is the creator and owner of www.thePaleocavewoman.com. She is a college student and was recently accepted to continue her education to become a Registered Dietitian. She is a self proclaimed foodie, photographer and lover of all things health and fitness. She discovered Paleo over year ago and never looked back. She transformed from 200+ pounds to a health weight.
Alright friends, it’s time to party with these Fajita Stuffed Sweet Potatoes! They are packed with your favorite flavors AND with vitamins. Right?! Who knew you could get both in one bite!
These are one of my favorite meals/ appetizers to make for any occasion…and they are 100% kid approved. They’re colorful, super easy to make and are beyond delicious. You can make these ahead of time and just heat them up before you serve or you can make it a fun family activity and build your own stuffed sweet potato!
- 3-4 Medium sized sweet potatoes
- 2 tbsp coconut oil, melted
- ½ lb ground beef, cooked
- ½ lb ground sausage, cooked
- 1 large pepper (red or green), minced
- 1 small onion, minced
- 1 garlic clove, minced
- 2 tbsp of fajita seasoning (equal parts of paprika, cumin, chili powder, onion powder, sea salt and pepper)
- Preheat oven to 400 degrees
- Place sweet potatoes onto a baking sheet. Brush potatoes liberally with 1tbsp of melted coconut oil. Use a fork to poke holes in each sweet potato.
- Place in oven and bake for about 45 minutes to 1 hour or until soft.
- Let the sweet potatoes cool for about 30 minutes.
- While the potatoes are cooling, in a large skillet sauté ground beef, ground sausage, minced onions, peppers and garlic until fully cooked.
- While meat is cooking, in a small bowl make fajita seasoning by combining equal parts of paprika, cumin, chili powder, onion powder, sea salt and pepper (you can add crushed red pepper for some heat*).
- Once meat is browned, add in fajita seasoning and mix until fully incorporated. Set to side.
- Once sweet potatoes are cool to touch, cut each one in half, lengthwise. Scoop out the most of the sweet potato with a spoon, leaving a layer above the skin (save insides to use for another recipe or to eat!)
- With left over tbsp of coconut oil, lightly brush and salt skins and place back in oven for 5-10 min to crisp.
- Once out of oven, place meat and vegetable mixture to fill each sweet potato half.
- Garnish with almond cheese, green onions, fresh jalapenos or fresh lime-juice