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Challenge: Slow Cooker to the Rescue

Slow Cooker Carne Asada Stuffed Sweet Potatoes

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Carne Asada isn’t just for tacos. If you’re looking for a different, healthy option, try stuffing them into sweet potatoes. All cooked in the slow cooker of course.

Slow Cooker Carne Asada Stuffed Sweet Potatoes

  • Yield: 4 servings
  • Prep Time: 10 min
  • Cooking Time: 4 hr


  • 1 lb flank or skirt steak
  • 1 small onion, sliced
  • 1 bell pepper, sliced
  • 3 limes, juiced
  • 1 orange, juiced
  • 3 tbsp oil (I used avocado oil)
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • ½ tsp chili powder
  • ½ tsp oregano
  • ½ tsp salt
  • ⅛ tsp pepper
  • Fresh cilantro
  • 4 medium size sweet potatoes
  • ½ cup cheese, ¼ cup tomatoes, ¼ cup fresh cilantro (optional)


  1. CARNE ASADA: Add steak, onion & bell to the bottom of your slow cooker. Mix sauce ingredients together in a bowl and pour into slow cooker making sure all ingredients are covered. Cook HIGH 3-4 hours. Once done, take 2 forks and shred in the slow cooker. The meat should be so tender it will fall apart easily.
  2. SWEET POTATOES: Wrap each sweet potato in aluminum foil and add to the bottom of the slow cooker. Cook HIGH 2-3 hours or until soft. The potatoes will be very hot to so use tongs or an oven mitt to remove from the slow cooker. Let chill 5 minutes.
  3. To serve: Slice open each sweet potato and stuff with shredded carne asada and other toppings.
  4. Optional step: Preheat oven to 375. Top sweet potatoes with cheese. Bake 20 minutes or until melted. Top with extra toppings if using.

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