Feb13
Venison and Veggie Stuffed Sweet Potatoes Recipe
Sweet potatoes are a paleo staple—loaded with fiber, minerals, and vitamin A to support immune health, vision, and skin. Whether roasted, mashed, or stuffed, they’re a nutrient-dense base for hearty, flavorful meals. In this recipe, I filled them with a protein-packed, gut-friendly mix inspired by bold Mexican flavors.
Instead of ground meat, I used Paleovalley Grass Fed Venison Sticks—a clean, protein-rich alternative packed with B vitamins, iron, and omega-3s to fuel energy, metabolism, and muscle health. Unlike most meat snacks, they’re naturally fermented, adding gut-friendly probiotics without the preservatives found in conventional options.
The filling starts with sautéed onions and peppers, then simmers with crushed tomatoes, broth, chopped venison sticks, and warming spices. The result? A deeply nourishing, protein-rich mixture that balances bold, savory flavors with the natural sweetness of the potatoes.
To finish, I added creamy avocado for healthy fats and crunchy pumpkin seeds for extra minerals and texture. This meal is easy to prep ahead and gives your body the clean, lasting energy it needs to thrive—without the junk found in processed meals.
Venison and Veggie Stuffed Sweet Potatoes
Prep time: 15 minutes
Total time: 1 hour, 12 minutes
Serves: 4
Ingredients
- 4 medium sweet potatoes
- 4 Paleovalley Venison Sticks
- 2 Tbsp olive oil
- ½ cup chopped yellow onion
- ½ cup chopped yellow bell pepper
- ½ cup crushed tomatoes
- ¼ cup beef broth
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- 2 Tbsp pumpkin seeds
- ½ a medium avocado, sliced
Equipment
- Baking sheet
- Unbleached parchment paper
- Skillet
Directions
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Heat oven to 400ºF and line a small baking sheet with parchment paper. Clean sweet potatoes and pierce a few times with a fork. Place on baking sheet and bake for 40-45 minutes. Cool potatoes at room temperature for 10 minutes.
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While potatoes cool, heat olive oil in a medium skillet over medium heat. Add onions and bell pepper and sauté for 5 minutes. Add chopped venison sticks, crushed tomatoes, broth, cumin, smoked paprika, and salt. Bring to a simmer and reduce heat to medium-low. Simmer for 7 minutes, or until sauce reduces and thickens.
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Slice sweet potatoes down the center without cutting in half. Scoop filling into potatoes and top with pumpkin seeds and avocado. Enjoy hot.
Paleovalley Venison Sticks aren’t just for snacking! Their grass fed, protein-rich nutrition makes them perfect for quick, nourishing meals. Try them in stuffed sweet potatoes, omelets, or salads for an easy way to boost protein and support gut health.
