Sloppy Joes – a classic comfort food that brings back memories for many! This recipe is a fun twist on the traditional sandwich with a familiar, comforting element for all to enjoy!
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Growing up, Amanda's family made their Sloppy Joes from scratch, using ground turkey due to Amanda's red meat allergy, while my family enjoyed the convenience of the canned variety. But one thing remained constant – the joy of the delicious, messy goodness between two slices of bread.
We wanted to create a healthier, yet satisfying version of this nostalgic dish. This recipe for Homemade Sloppy Joe Stuffed Sweet Potatoes is the perfect answer – it's packed with flavor and nutrients, all served in a delicious and hearty sweet potato "bowl."
Besides, we know how you kids like 'hem SLOPPY!
The Sunday Cookbook:
Sloppy Joe Stuffed Sweet Potato
Ingredients
For the Sweet Potato:
2 large Sweet Potatoes or Japanese Sweet Potatoes
2 tablespoons olive oil
2 teaspoons sea salt
For the Meat Mixture:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound grass-fed ground beef
1 tablespoon tomato paste or beet powder
14-ounce can of tomato sauce or tomatoless sauce
1 tablespoon apple cider vinegar
½ teaspoon cumin
½ tablespoon turmeric
1 teaspoon garlic powder
¼ cup bone broth or water
Green onions, chopped, for garnish
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Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Wash and dry the sweet potatoes.
Using a fork, carefully pierce the skin of each potato 6-8 times on all sides. This allows steam to escape and helps them bake evenly.
Drizzle each potato with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of sea salt. Rub the oil and salt mixture gently over the entire surface of the potato.
Wrap each sweet potato tightly in aluminum foil. This steams the potatoes as they bake, resulting in a fluffy interior. Place the wrapped potatoes on your prepared baking sheet. Bake for 40-45 minutes, or until they are tender enough to easily pierce through with a fork.
Meanwhile, in a medium-sized skillet, heat olive oil over medium heat. Add the onion and garlic and cook until the onions are translucent. Add the ground beef and brown the beef until no longer pink, breaking it up as it cooks.
Reduce the heat and stir in the tomato paste/beet powder, sauce, vinegar, and spices. Add the broth or water, before covering the skillet and letting the mixture simmer for about 10 to 12 minutes or until the liquid is mostly evaporated or thickened into the mixture.
When ready to serve, cut the sweet potato open lengthwise. Scoop out some of the middle of the potato and fill it with the sloppy Joe mix. Garnish with green onions and enjoy!
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