Mexican Style Whole 30 Stuffed Sweet Potatoes
Baked sweet potaotes topped with all your favorite Mexican toppings, to make taco night healthier.
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 lime
- 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.
Video
Notes
If not on the whole 30 diet, top with cheese and sour cream.
Nutrition
Calories: 444kcal, Carbohydrates: 57g, Protein: 23g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 53mg, Sodium: 220mg, Potassium: 1450mg, Fiber: 13g, Sugar: 13g, Vitamin A: 33427IU, Vitamin C: 54mg, Calcium: 100mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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