Mexican Stuffed Sweet Potato


These were good!  I started restricting my carbohydrate intake 11 months ago and sweet potatoes have become a rare treat.  Lucky for me, one of the perks of the Whole30 is they are back in.  I kept the cooking out of the house for this meal grilling both the sweet potatoes and protein.  I have not enjoyed a grilled sweet potato in years.  Probably not since the late 90’s.  Seriously.  And let me tell you I forgot how incredibly delicious they can be.  So much better than cooking them in the oven!  I’m not a huge white potato kind of girl so sweet potatoes are my thing.  I topped them with Mexican seasoned flank steak, jicama, tomato, avocado, and cilantro.  This dinner was definitely a tastebud sensation.  Lots of flavors, colors, and textures.  A complete package for me!


Stuffed Sweet Potato (serves 4)

  • 4 sweet potatoes
  • 1 1/4lb flank steak
  • cumin
  • chili powder
  • garlic powder
  • oregano
  • s&p
  • olive oil
  • jicama, julienned
  • cherry tomatoes, halved
  • avocado, chopped
  • cilantro leaves
  • salsa fresca
  • lime wedges
  1. Marinate flank steak.  Coat in olive oil and sprinkle with cumin, chili powder, garlic powder, oregano, and s&p.  Do both sides.  Place in a glass container, cover, and marinate in the fridge for a few hours.
  2. Poke a few fork holes in each sweet potato and wrap each one individually in foil.  Grill for 1 hour rotating every 15 minutes.
  3. Once sweet potatoes are done remove and grill steak.  Our cut was just over an inch thick so we cooked it 5 minutes each side achieving a nice sear and crust on the outside.
  4. Slice steak against the grain into bit sized pieces and squeeze a little lime juice over them.
  5. Remove foil from sweet potato and cut in half.  Top with steak, jicama, tomato, avocado, cilantro, salsa fresco, and lime wedges.

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