Steak & Chimichurri Sweet Potatoes

{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.

Course Dinner, Main Course
Cuisine American, Latin, Southwestern
Keyword dairy free, whole 30
Servings 4
Author Savannah


  • 4 sweet potatoes

for the steak

  • 1 lb steak (I used top round. You don't need an expensive cut for the slow cooker.)
  • 3/4 tsp salt
  • 3/4 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp paprika
  • 1/2 tsp oregano

for the chimichurri

  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 tbsp lime juice
  • 1/2 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Rub steak with spices. Place in a slow cooker, and cook on high for 3 to 4 hours.

  2. Wash sweet potatoes, pierce with a fork, and lay on a baking sheet covered in aluminum foil. Bake at 425 F for 1 hour.

  3. 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.

  4. To serve, slice open sweet potatoes, fill with shredded steak, and drizzle with chimichurri.