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Loaded Sweet Potatoes (gluten free) |

Loaded Sweet Potatoes (gluten free and dairy free)

  • Author: Katja from Savory Lotus
  • Yield: serves 4


  • 4 small sweet potatoes
  • 1 tbsp butter, ghee, or coconut oil, melted (where to get grass fed ghee)
  • 1 tbsp butter, ghee, or coconut oil
  • 1 small onion, chopped
  • 1 pound ground meat (turkey, chicken, beef, or bison)
  • 1 tsp chili powder (like this)
  • 1 tsp cumin powder (like this)
  • 1/8 tsp cayenne powder (like this)
  • 3/4 tsp salt
  • 2 tbsp water
  • 1/2 cup cilantro, chopped


  • 4 small radishes, thinly sliced
  • black olives, sliced
  • 1 mango, peeled and chopped
  • 2 small jalapeƱos, deseeded and sliced
  • extra cilantro
  • coconut cream, non-dairy plain coconut yogurt, plain yogurt, or sour cream (mixed with a tbsp of fresh lime juice and salt to taste)**** see note (where to buy BPA free coconut milk)
  • lime wedges


  1. Preheat oven to 400″F. Line 2 baking sheets with parchment paper and set aside.
  2. Pour melted fat of choice on sweet potato rounds and mix to evenly coat. Spread rounds single layer onto baking sheets. Bake 25-30 minutes, flipping once halfway through- until fork tender. Remove from oven.
  3. While sweet potatoes are baking, melt 1 tablespoon of fat of choice in a large skillet. Add onions and saute until translucent about- 4 minutes. Add ground meat and saute until browned. Add chili powder, cumin, cayenne, and salt PLUS 2 tablespoons of water. Mix and cook until water in evaporated, stirring occasionally. Turn off heat and add cilantro. Mix to combine.
  4. TO ASSEMBLY LOADED SWEET POTATOES: Simply spoon ground meat mixture over sweet potatoes and sprinkle on all other garnishes. Eat and enjoy!


*** I made this recipe with the top layer of a full fat coconut milk (the coconut cream.) You will need to leave the can in fridge overnight to separate the layers. You can also use non-dairy plain coconut yogurt. If dairy is your thing, you can also use plain yogurt or sour cream.