Stuffed Sloppy Joe Sweet Potatoes

Love the sweet sloppiness of sloppy Joes? Ditch the carb-laden buns and sugary ketchup and Worcestershire sauce next time out and replace them with caramelized sweet potatoes for a Whole 30-compliant main dish that’s also paleo-friendly. This meat-based dish with a touch of onion and green pepper pairs wonderfully with veggie side dishes with Brussels sprouts, broccoli, cauliflower, carrots and squash.

For sweet potatoes

  • 4 med-lrg Sweet potatoes
  • 1 tsp Olive oil
  • 2 tsp Sea salt

For sloppy Joe mixture

  • 1 tbs Ghee or olive oil
  • 1 med Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 lb Grass-fed ground beef
  • 1/2 med Green bell pepper, finely diced
  • 1 tbs Tomato paste
  • 14-oz can Tomato sauce
  • 1 tbs Dijon mustard
  • 1 tbs Apple cider vinegar
  • 1/2 tsp Cumin
  • 1/2 tbs Paprika
  • 1 tsp Garlic powder
  • 1/4 cup Water

1. Preheat oven to 400°. Line a baking sheet with parchment paper. Wash and dry sweet potatoes. Poke holes in each sweet potato with a fork or sharp knife 6-8 times on each side. Drizzle potatoes with olive oil and sea salt and rub over the entire potato. Bake small sweet potatoes for 40-45 minutes, or until a fork or knife is easily inserted. Larger sweet potatoes will take 50-60 minutes.

2. In a medium-large sized skillet, heat ghee over medium heat. Sauté onions and garlic for 2-3 minutes or until onions are translucent. Add ground beef and brown, breaking up chunks until no longer pink.

3. Reduce heat and stir in green bell pepper, tomato paste, tomato sauce, Dijon mustard, apple cider vinegar, cumin, paprika and garlic powder to skillet. Add water and simmer mixture for 10-12 minutes.

4. Remove sweet potatoes from the oven. You can check for doneness by sticking a fork or knife through the center of the potato. Cut sweet potatoes lengthwise and fill with sloppy Joes skillet mixture. Garnish with parsley or green onions.

Serves 4-6 | Prep Time 50-70 mins