Friday, July 12, 2013

Paleo Sloppy Joe Sweet Potatoes


I feel like this is a double recipe, as the sloppy joe filling/topping would taste great served in some many other ways. It has a hefty dose of veggies and just the right balance of sweet and tangy. I decided to stuff it into twice-baked sweet potatoes for fun, and loved the result.

You can use any type of pepper and ground protein; I went with turkey and green pepper. I kept the seasoning of the sloppy joe mixture pretty tame, then amped it up when I mixed it in with the sweet potato flesh. You can certainly add a little more kick to the meat itself, if desired.

Paleo Sloppy Joe Sweet Potatoes

2-3 sweet potatoes, scrubbed and cut in half
1 medium onion, chopped
1 medium red or green pepper, chopped
3 tbs. tomato paste
2 tbs. water
2 medium carrots, finely chopped or grated
1 lb. ground protein
15 oz. can no-salt added tomato sauce
palm sugar or stevia, to taste (I used 1/2 tbs.)
1.5 tbs. apple cider vinegar
1.5 tbs. dijon mustard
1/4-1/2 cup water
salt, pepper, garlic powder, etc. to season potatoes

Preheat oven to 425. Cover a baking sheet with parchment, foil or a Silpat liner. Place potatoes cut side down on the sheet and cook for 30 minutes or until soft.

While potatoes are baking, heat a large skillet over medium. Add onion and peppers, cooking for about 5 minutes or until soft. Add tomato paste, water and carrots, cooking for another 2 minutes. Add ground meat and break up with a wooden spoon. Cook until meat is no longer pink, stirring occasionally to keep it from sticking.

Add tomato sauce, sweetener, vinegar, mustard and water. Allow to come to a low boil, then lower the heat and cover. Cook for 15 minutes or until most of the liquid is absorbed, stirring a couple of times.

Taste for seasoning.

Meanwhile, remove potatoes from oven and allow to cool. Once cool enough to handle, carefully scoop out the cooked flesh and place in a large bowl. Add the cooked ground meat mixture and stir to combine. Season to taste with salt, pepper and garlic powder (I added a little hot sauce too!).

Place the empty potato skins back on the baking sheet and stuff them with the potato/meat mixture. Put back in the oven for about 5 minutes before serving.

4 comments:

  1. Nice! That made me think to try something: Using sweet potato skins for a simulated hamburger bun...

    ReplyDelete
    Replies
    1. Loving that idea! I've seen sliced sweet potatoes as slider buns but always thought they would be too thick. The skins would work really well!

      Delete
  2. Great stuff, made it last night (OK, I used brown sugar for the sweetener). One massive suggestion, though is to put either foil or parchment paper on the baking sheet instead of putting the potatoes directly onto the baking sheet.

    Anyone got an SOS pad?

    ReplyDelete
    Replies
    1. So true Andy! I kind of liked the burnt accents in my photo, but not so much the scrubbing of the sheet that ensued afterward. I'm going to go back to add the suggestion.

      Have you tried palm sugar? I have actually grown to find it tastier than brown sugar... so similar, but with a certain little something different to it.

      Delete