Sweet Potatoes are a great complex carbohydrate source to help feed the athlete in us all. They are higher in vitamins and minerals than their white potato counterpart and they are digested slower as to not spike our blood sugar as bad either. And what better way than to make them into an enchilada? These are paleo-friendly if you take away the cheese and greek yogurt. So So good.

INGREDIENTS:
-1 lb grass-fed bison
-1/2 yellow onion
-1 jalapeno
-3 cloves garlic
-2 tbsp ghee (or coconut oil)
-2-4 sweet potatoes 
-fresh cilantro
-himalayan pink salt
-cumin
-chili powder
-cracked pepper
-1 avocado
-1 lime
-1 can organic enchilada sauce
-4 tbsp plain greek yogurt
-shit ton of salsa


METHOD:
Preheat oven to 400. Wash potatoes and stab a few times with a fork. Rub ghee over each potato and coat with pink salt. Bake sweet potatoes for 40-50 minutes until thoroughly cooked. Meanwhile, heat 1 tbsp ghee in pan and place minced garlic, onions and jalapeno in pan. Saute until soft. Add bison and desired spices until thoroughly cooked. Then add 1/3 can enchilada sauce. When sweet potatoes are finished, slice open and fill with meat. Top with avocado, cilantro, plain greek yogurt (acts like sour cream), more enchilada sauce.....and of course salsa!

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