Sweet Potato Sloppy Joes
These sweet potato sloppy joes are baked, protein-packed, and full of flavor. Serve as hearty bowls for an easy, satisfying dinner.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes, cut in half lengthwise
- cooking spray
- salt and pepper
Sloppy Joe
- 1 lb lean ground beef
- 1 white onion, diced small
- 1 green bell pepper, diced small
- 2 tsp paprika
- 1 tsp salt
- black pepper, to taste
- 5 cloves garlic, minced
- ¾ cup Ketchup
- 2 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- ½ cup freshly grated parmesan cheese, or sharp cheddar
Optional Toppings
- parmesan cheese, diced chives, pickle slices, fresh or pickled jalapenos
Equipment
- large saute pan or pot
Instructions
- Position oven rack to the middle and pre-heat to 400F. Line a sheet pan with parchment paper.
- Spray sweet potato halves with cooking spray on all sides. Coat with salt and pepper.
- Place sweet potatoes flat side down onto prepared sheet pan. Bake for 40-50 minutes, or until they can be easily pierced with a fork and totally cooked through.
- While the sweet potatoes are cooking, prepare the sloppy joe mix. Pre-heat a large saute pan or pot to medium.
- Add beef and crumble with a spatula.
- When the beef is half pink, add onion, bell pepper, paprika, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until onions and peppers are tender and cooked through.
- Add garlic and stir. Cook until just fragrant, about 1-2 minutes.
- Add Ketchup, mustard, and Worcestershire sauce. Stir.
- Reduce heat to medium-low and cover with a lid. Simmer for 10-15 minutes.
- Turn off the heat. Stir in parmesan until melted and combined.
- Assemble bowls: Place sweet potato half flat side up. Scoop sloppy joe mixture over top. Add toppings and enjoy!
Notes
- Fridge storage: Let everything cool before transferring to food containers. Store sweet potatoes, sloppy joe mix, and toppings separately. You can refrigerate for up to 4 days.
- Freezer storage: Store your sloppy joe filling in the freezer and re-heat on the stove when you're ready to serve. I recommend preparing the baked sweet potatoes fresh for best results. Store for up to 3 months in the freezer.
- Re-heat: My favorite way to re-heat the sweet potatoes is in the air fryer at 400 F for 5-6 minutes. You could also re-heat the sweet potatoes in a 400 F oven wrapped in foil for 10 minutes, or until heated through. The sloppy joe filling can be re-heated on the stove over medium heat, or in the microwave for 1-2 minutes.
Calories: 477kcal, Carbohydrates: 55g, Protein: 31g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 1518mg, Potassium: 1262mg, Fiber: 7g, Sugar: 19g, Vitamin A: 25069IU, Vitamin C: 34mg, Calcium: 210mg, Iron: 5mg