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Sunday Suppers with Lunchbox Love – Paleo Sloppy Joe Stuffed Sweet Potatoes

My husband discovered this way of making Sloppy Joes a while back. We loved them! Sloppy Joes are a staple in our house. They’re something different besides the ordinary burger or potato on the side! Enjoy and let us know what you think!

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Ingredients

  • 4 small/med sweet potatoes one for each person you’re serving
  • 1 tsp coconut oil plus sea salt, for baking
For the Sauce
  • 3 medjool dates pitted and soaked in very hot water for 5 minutes to soften
  • 1/4 cup water you can use the soaking water plus more if you need
  • 1/4 cup tomato paste
  • 1 cup tomato sauce no salt added
  • 3.5 Tbsp vinegar – preferably raw apple cider vinegar
  • 1 Tbsp coconut aminos
  • 1 tsp spicy brown mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika or paprika
  • 1 and 1/4 tsp salt
For the beef mixture:
  • 1 lb ground beef 80-85 % lean
  • 1/2 tbsp cooking fat
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1/2 medium onion chopped
  • 1 garlic clove minced
  • sea salt to sprinkle on beef about 1/4 tsp

Instructions

  1. *Note that Prep Time includes the time needed to baked the sweet potato and make the sauce, Cook Time is the time needed to cook the sloppy joe mixture.

To Bake the Sweet Potatoes (this can be done during meal prep to cut down on time – simply reheat uncovered in the oven at 350 degrees until heated through and the outside crisps up)

  1. Preheat you oven to 400 degrees and line a baking sheet with aluminum foil. Coat the outside of the sweet potatoes with coconut oil using your hands, sprinkle all around with sea salt and poke holes in the potatoes with a fork to release steam. Bake in the preheated oven for about 1 hour or until the outside is crisp and inside soft.
  2. To prepare the sauce, you’ll need a high speed blender or food processor. puree the dates with the water and tomato paste until almost smooth, then add the remaining sauce ingredients and puree until completely smooth, set aside
  3. Heat a medium/large skillet (10-12 inches) over med/hi heat and add the cooking fat. One skillet is hot, crumble in the beef and sprinkle all over with sea salt, then stir gently. Add the onions and cook until onions are transluscent and beef is about halfway browned, then add the diced peppers and minced garlic, stir to combine. Continue to cook until the meat is browned and veggies are softened.
  4. Remove from heat and drain off about half the liquid (you’ll still need some), then add all of the sauce to the skillet and stir to combine. Heat over medium heat until it begins to bubble, then lower the heat and allow to gently simmer, stirring occasionally (careful not to burn) for 10 minutes or so, then remove from heat.
  5. Cut each potato in half and scoop in desired amount of sloppy joe mix. You can also serve this over zucchini noodles, sweet potato noodles or simply your favorite greens. Enjoy! Serves 4-6

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