Spicy Slow Cooked Beef Stuffed Sweet Potatoes with Avocado-Cilantro Cream

Ali Segersten

I really love being able to toss ingredients into my slow cooker in the morning in order to have a meal ready to go later in the day, don't you? There's just so much less stress, and I feel so organized, with a clean kitchen going into dinnertime! This recipe for tomato-free, paleo slow cooked beef can be used in a multitude of ways. If you don't want to stuff it into baked sweet potatoes then you could use it as a taco filling for corn tortillas, Brown Rice Flour Tortillas, or simply served with sautéed kale and cabbage! If you or some of your family members eat dairy you could put the beef into the sweet potatoes and then top with shredded raw cheese and place in your oven under the broiler for a few minutes to melt the cheese (some of my children like this)!

I first made this with some of my lacto-fermented hot sauce (yes, I cooked my precious sauce)! After that I wanted to recreate it using some of the same ingredients from my sauce that everyone could find and use. This recipe contains bell peppers and hot peppers, but no tomatoes, and it's not too spicy (my children eat this). If you are following the Elimination Diet and have tested out ok for peppers and beef then you can enjoy this during the rest of Phase 3. In fact, you could even use this recipe for testing beef in Phase 3! I hope you enjoy it!

Recipe from our Meal Planner

Spicy Slow Cooked Beef Stuffed Sweet Potatoes with Avocado-Cilantro Cream

Servings
6
Cook Time
6 hours
Prep Time
20 minutes

Serve this easy-to-make dinner with baked sweet potatoes or gluten-free tortillas and your favorite fillings! The shredded, slow-cooked beef is even better on the second day so feel free to make a double batch so you can have enough for the week. It also freezes well. I like to serve the stuffed sweet potatoes with my spicy lacto-fermented carrots and jalapeños. This not only adds a lot of flavor, but beneficial bacteria, enzymes, and fibers for healthy digestion! I usually like to serve denser meals with some sort of fermented food. Serve the avocado cream dolloped on top of your stuffed sweet potatoes. It is also delicious on top of scrambled eggs and kale, baked winter squash, or used as a dip for baked chipotle sweet potato fries!

Tip

I always use an eye-of-the-round beef roast for this recipe. It is a leaner cut which lends well to slow cooking.

Ingredients
2 pounds eye of round beef roast
½ large onions cut into half moons
6 medium sweet potatoes

Sauce

1 large red bell peppers chopped
3 cherry bomb peppers stems removed (you can leave the seeds in)
½ large onions chopped
6 cloves garlic peeled
1 teaspoons sea salt
2 cups beef bone broth (or water)
2 tablespoons raw apple cider vinegar

Avocado-Cilantro Cream

3 small avocados pitted
¼ cups freshly squeezed lime juice
½ cups water
3 cloves garlic peeled
1 small jalapeño peppers stem removed
½ teaspoons sea salt
1 handfuls cilantro
Directions
  1. Place the beef and onions into your slow cooker. Turn onto low or high, depending on your time frame. 
  2. In a blender, add all of the ingredients for the sauce and blend until smooth. Use more liquid if you are using a larger piece of beef, less for a smaller piece. Pour sauce over beef and onions and gently stir together with a spoon. 
  3. Cook on low for 8 to 10 hours or on high for about 5 to 6 hours. Each slow cooker will vary in temperature and cooking time. Yours might only take 3 to 4 hours on high. 
  4. Once the beef is cooked (it may not even feel tender yet), begin pulling it apart in the slow cooker using two forks. Keep pulling it apart until it is shredded, then let it cook for another 20 minutes or so on high or up to another hour on low. Taste and add more salt if needed. 
  5. Once your beef is near done (or about an hour before you plan on serving it), preheat your oven to 375 degrees F. Rinse your sweet potatoes and prick each with a fork a few times. Place onto a cookie sheet or 9x13-inch glass baking dish. Bake for about one hour or until tender (baking time with vary depending on the size of your sweet potatoes).
  6. Let cool for about 10 minutes then make a slit into the top of each one and push on the two ends to open up the potato.  Serve sweet potatoes with a scoop of the shredded beef stuffed inside.
  7. Dollop with Avocado-Cilantro Cream and sprinkle with chopped cilantro and green onions if desired.

Avocado-Cilantro Cream

  1. Place all ingredients except for the cilantro into a wide-mouth quart jar.
  2. Use an immersion blender to puree until smooth and creamy, adding more water if necessary.
  3. Add the cilantro and blend just to incorporate. If you don't have an immersion blender you can use a regular blender. Using an immersion blender just creates less mess, and then your avocado cream is already in a storage container ready to go into the fridge!

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Posted In
main dishes beef dinner paleo slow cooker recipes phase 3 avocado dairy-free elimination diet grain-free sweet potatoes tomato-free Winter family meals micronutrients nourishment recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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