Ingredients:

  • 4 medium sweet potatoes, washed and dried (approximately 200g/7oz each)
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15ml)
  • 1 pound (450g) ground beef (preferably grass-fed)
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 green bell pepper, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (5ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • ½ teaspoon ground cumin (2.5ml)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • ¼ cup tomato paste (60g)
  • 2 tablespoons coconut aminos (30ml) (or tamari for non-Paleo)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 tablespoon maple syrup (15ml) (or honey)
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley (optional)
  • Sliced green onions (optional)
  • Avocado slices (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes several times with a fork. Rub with olive oil, season with salt and pepper, and place on a baking sheet.
  2. Bake sweet potatoes for 40-45 minutes, or until tender when pierced with a fork. They should yield easily to pressure.
  3. While sweet potatoes are roasting, heat olive oil in a large skillet over medium-high heat.
  4. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  6. Stir in chili powder, smoked paprika, and cumin. Cook for 30 seconds. Add diced tomatoes, tomato paste, coconut aminos, apple cider vinegar, and maple syrup.
  7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste.
  8. Remove sweet potatoes from the oven and let cool slightly. Cut each sweet potato in half lengthwise and fluff the flesh with a fork. Top each sweet potato half with a generous amount of the Sloppy Joe mixture.
  9. Garnish with fresh parsley, green onions, and/or avocado slices, if desired. Serve immediately.