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

Ali Segersten (author) Mar 03, 2017
Average Recipe
Prep Time
20 minutes
Cook Time
6 hours

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!

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


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