Sloppy Joe Sweet Potatoes
I have your new easy weeknight dinner fixation! These Sloppy Joe Sweet Potatoes will quickly become a favorite in my go-to’s for dinner. Not only are they so simple to throw together but it makes for a protein-packed and satisfying meal.
I’m always looking for ways to switch up some of my favorites and sweet potatoes are something that I always keep around! When I shared my taco version of these, it was quickly loved! I knew I needed to make this Sloppy Joe version as another easy weeknight dinner option. These also work great for meal prep as the sweet potatoes can be cooked ahead of time and the sloppy joe mixture is great to reheat. The leftovers of this meal seriously hit the spot!
One reason why I love these is that it packs in some serious protein to keep you feeling fuller longer and balanced throughout the day. There are a few ways to switch these up with various different potatoes (japanese sweet potato is also delicious!) and switch it for ground turkey instead of beef.
What you need for Sloppy Joe Sweet Potatoes:
- Sweet Potatoes
- Ground Beef
- Yellow onion
- Red Bell Pepper
- Jalapeno
- Garlic cloves
- Tomato paste
- Ketchup
- Brown sugar
- Worcestershire sauce
- Smoked paprika
- Sea Salt
- Chili Powder
- Cayenne Pepper
- Green onion
- Pickles
- Pickled onion
How to make these sweet potatoes:
- Preheat the oven to 425°F. Line a baking sheet or oven-safe pan with aluminum foil or parchment paper. Using a fork, poke holes all over each sweet potato and place them on the lined baking sheet pan. Place the pan in the oven and bake for 45 minutes or until the sweet potatoes are soft and very fork tender. If making into bowls, chop up sweet potato into cubes and place in the oven for 30 minutes, flipping half way through.
- Heat a non-stick skillet over medium-high heat and add ground beef or turkey. When the meat just begins to brown, add in the onion, and bell pepper. Cook, stirring often, until the meat is fully cooked through and the onions are softened and translucent (approximately 12 – 15 minutes).
- Turn the heat down to medium and add in the jalapeno and garlic. Cook for 2 minutes, stirring often, until the garlic is fragrant and the jalapeno is softened slightly. Stir in tomato paste.
- Add in ketchup, water, brown sugar, worcestershire sauce, salt, and remaining spices and mix to combine. While stirring occasionally, allow the mixture to simmer and bubble slightly and reduce down for about 5 minutes.
- Cut a sweet potato down the center and open it up like a book. Scoop and evenly spread ¾ cup of sloppy joe mix onto the sweet potato. Add your desired toppings and serve. If making into bowls, layer with sweet potato, sloppy joe mixture and top with pickled onions, pickles and green onion.
- Enjoy!
How to store your leftovers:
It’s best to store any leftovers in a sealed container in the fridge! It’s best to store your cooked sweet potatoes separate from the sloppy joe mixture. I like using these containers!
If you want to switch it up, try doing this instead:
- Use japanese sweet potatoes
- Roast cubed sweet potato instead of cooking it whole
- Try it with lean ground turkey instead
If you like this recipe, you may also enjoy these on One Balanced Life:
- Buffalo Chicken Sweet Potato Bowls
- Chicken Apple Sausage Sheetpan Dinner
- Ground Beef and Rice Skillet
- Street Corn Inspired Baked Tacos
FAQs:
Yes! These would work great for meal prep. You can prep the cooked sweet potatoes separately and then store the sloppy joe mix on its own.
No, you can use ground turkey as well.
Yes! You can also try this with japanese sweet potato or purple sweet potato.
Yes! I love making it that way instead of filling up the sweet potato. Just chop up your sweet potato into cubes and bake in the oven at 425 degrees for 30 minutes, flipping half way. In a bowl, add the cooked sweet potato, sloppy joe mixture and any toppings like green onion or pickles too.
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Sloppy Joe Sweet Potatoes
These Sloppy Joe Sweet Potatoes are perfect for an easy weeknight dinner and made with a few simple ingredients!
Ingredients
- 4 Sweet potatoes
- 1 lb. lean ground beef or ground turkey
- ½ yellow onion, finely diced
- 1 red bell pepper, finely diced
- 1 tbsp. minced garlic (approximately 3 small cloves)
- 1 jalapeno, seeds removed and very finely diced
- 1 tbsp. Tomato paste
- 1/3 cup ketchup
- ¼ cup water
- 2 tsp. Brown sugar
- 1 tsp. Worcestershire sauce
- 1 tsp. Smoked paprika
- 1 1/4 tsp. Chili powder
- 1 tsp. Salt
- ½ tsp. Cayenne pepper
- 3 tbsp green onion
Instructions
- Preheat the oven to 425°F. Line a baking sheet or oven-safe pan with aluminum foil or parchment paper. Using a fork, poke holes all over each sweet potato and place them on the lined baking sheet pan. Place the pan in the oven and bake for 45 minutes or until the sweet potatoes are soft and very fork tender.
- Heat a non-stick skillet over medium-high heat and add ground beef or turkey. When the meat just begins to brown, add in the onion, and bell pepper. Cook, stirring often, until the meat is fully cooked through and the onions are softened and translucent (approximately 12 - 15 minutes).
- Turn the heat down to medium and add in the jalapeno and garlic. Cook for 2 minutes, stirring often, until the garlic is fragrant and the jalapeno is softened slightly. Stir in tomato paste.
- Add in ketchup, water, brown sugar, worcestershire sauce, salt, and remaining spices and mix to combine. While stirring occasionally, allow the mixture to simmer and bubble slightly and reduce down for about 5 minutes.
- Cut a sweet potato down the center and open it up like a book. Scoop and evenly spread ¾ cup of sloppy joe mix onto the sweet potato. Add your desired toppings and serve.
- Enjoy!
Notes
You can use any type of sweet potato.
You can use lean ground beef or turkey.
I kept the topping simple with green onion but you can also add slaw, fresh jalapeno, sour cream, etc.
