Stroganoff Stuffed Sweet Potatoes

These delicious stuffed potatoes are easy and so delicious. They are also Whole30, Paleo, and AIP compatible.



  • 4 small-med sweet potatoes
  • 1 lb ground beef
  • 8oz sliced mushrooms
  • 1 large carrot, peeled and cut into 1/8 inch thick pieces
  • 1 small yellow onion, small dice
  • 4 garlic cloves, minced
  • 1 C beef broth
  • 2 T coconut aminos
  • 1-13oz can coconut cream, solids only
  • 1 tsp sea salt + more for sprinkling on the sweet potatoes
  • 2 tsp tapioca flour
  • 2 tsp water
  • avocado oil for drizzling on the sweet potatoes


  1. Preheat the oven to 400 degrees. Place the sweet potatoes on a sheet pan and drizzle them with a bit of avocado oil. Rub the oil over the potato to evenly coat them. Sprinkle the potatoes with sea salt and place them in the oven for 40-45 minutes. They should be fork-tender when they are done.
  2. While the potatoes cook, in a large skillet on medium heat, add the ground beef and break up into small pieces. Cook it until the beef is no longer pink. Remove the beef from the pan, leaving the fat behind.
  3. Add the mushrooms, garlic, carrot, onion, and beef broth. Cook until the veggies are soft, about 5 minutes. Add the ground beef back in.
  4. Stir in coconut aminos, coconut cream, and sea salt. Bring the mixture to a boil.
  5. In a small bowl, whisk together the tapioca flour and water. Slowly pour the tapioca slurry into the stroganoff mixture, whisking continuously while pouring. Stir everything together and bring to a simmer.
  6. Remove the stroganoff from the stove and stuff it into the cooked sweet potatoes. Enjoy!