{Whole 30 compliant} These sweet potatoes are stuffed with slow cooked, seasoned steak and topped with a tangy, herby chimichurri sauce for a pop of flavor.
Rub steak with spices. Place in a slow cooker, and cook on high for 3 to 4 hours.
Wash sweet potatoes, pierce with a fork, and lay on a baking sheet covered in aluminum foil. Bake at 425 F for 1 hour.
Peel the garlic cloves, and chop each into quarters. Add to a food processor with all other chimichurri ingredients. Puree until nearly smooth. I like to keep a little texture in mine.
To serve, slice open sweet potatoes, fill with shredded steak, and drizzle with chimichurri.
recipe from thesavvyplate.com