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mexican style stiffed sweet potato on blue plate

Mexican Style Whole 30 Stuffed Sweet Potatoes

Laura Ascher
Baked sweet potaotes topped with all your favorite Mexican toppings, to make taco night healthier.
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Prep Time 1 hour
15 minutes
Course Main Course
Cuisine Mexican
Servings 6 people

Ingredients
 

  • 6 large sweet potatoes
  • 3 cups shredded chicken
  • 1 tbsp paleo taco seasoning

OPTIONAL TOPPINGS

  • 2 tomatoes
  • 1 small red onion diced
  • 1 bell pepper
  • 1 cup fresh cilantro chopped
  • Shredded lettuce
  • 2 jalapeños diced
  • 2 avocados sliced
  • 1 key ime
  • Hot sauce
  • Salsa

Instructions
 

  • Bake the sweet potatoes in a 400 degree oven for 45 minutes or until soft. While the potatoes are baking, start preparing the toppings.
  • I baked a pound of chicken in the oven at the same time as my potatoes. You could boil or pan fry the chicken too. 
  • When the chicken is cooked shred it with a fork. For extra flavor, sprinkle the chicken with taco seasoning and the juice from a key lime.
  • When the sweet potato is finished baking, slice it in half, and mash it slightly with a fork. 
  • Top it with chicken and desired toppings from the list above. 

Notes

If not on the whole 30 diet, top with cheese and sour cream. 
Keyword paleo, whole 30, healthy recipes, healthy dinner
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I am not a nutritionalist. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.