Ingredients
- 2 -3 sweet potatoes**, peeled and chopped (around 3 ½ – 4 cups)
- 3 cups broth (use less for a thicker texture)
- 1 lb ground lean pork, beef, chicken, or turkey (see notes for using precooked meat)
- 1 tbsp olive oil
- 14 oz diced canned tomatoes (drained). You can use garlic or onion flavor if you like.
- 1 cup chopped white onion
- 2 -3 cups chopped cauliflower (add as much or little as you’d like).
- 1 tsp minced garlic
- 2 chipotles in adobo, chopped, found in the Spanish or Mexican foods aisle, or substitute ½ cup to 2/3 cup hot chipotle salsa.
- ¼ tsp cumin
- ½ tsp paprika
- ¼ tsp black pepper
- sea salt to taste
- ½ shallot (diced) or ¼ cup red onion (optional)
- herbs to garnish
- optional cheese topping
Preparation
- First chop and peel your potatoes. Place in a microwave-safe bowl and steam with 1 tbsp water for 90 seconds.
- Add ground meat to the crock pot with broth and oil. (Other option is to brown meat beforehand and drain the grease before adding to the crock pot.)
- Add tomatoes, sweet potato, onion, cauliflower and mix all together.
- Add your seasonings and chipotle peppers with sauce.
- Stir and cook on high for 3 to 4 hours.
- Add shallots the last hour (optional).
- Add more paprika and or black pepper and sea salt to taste when finished cooking.
- Garnish with fresh herbs, such as cilantro or basil.
**Did you know sweet potatoes are rich in beta-carotene, which is very effective at raising blood levels of vitamin A? They are also very high in fiber. Try baking them in the oven as a tasty substitute for fries!
