Paleo Sloppy Joe Stuffed Sweet Potatoes
January 18, 2018
A protein and fiber heavy meal perfect for a cold winter night or Sunday afternoon football game. Light on the spicy side, but can be adjusted to meet your preferences.
Gluten Free, Dairy Free, Paleo, Whole 30
- Prep: 1 hr 30 mins
- Cook: 1 hr 10 mins
- Yields: 4 Servings
1 tsp Organic Olive Oil plus sea salt
Sloppy Joe Sauce
3 Organic Pitted Medjool Dates - soaked in hot water for 5 minutes
1/4 cup Water - use soaking water
3 1/2 tbsp Organic Apple Cider Vinegar
1 tsp Organic Spicy Brown Mustard
1 Organic Green Bell Pepper - diced
1 Organic Red Bell Pepper - diced
1Start with baking your sweet potatoes. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Wash potatoes, poke holes in them with a fork and baste the outside with olive oil and sea salt. Once oven is ready, bake potatoes for 1 hour or until the outside is crisp and the inside is soft when pierced with a fork.
2While sweet potatoes are baking, begin by soaking your medjool dates and dicing and chopping all your vegetables. Set aside.
3Place softened dates, water and tomato paste in a food processor. Blend until smooth. Add remaining sauce ingredients and mix until completely blended. Set aside.
4Heat a large skillet over medium/high heat. Add olive oil and grass fed beef sprinkled with sea salt. When slightly browned, add onions and cook until they are translucent. Your ground beef should be halfway brown at this point. Add your peppers and garlic and cook until vegetables are soft. Remove from heat and drain half of your liquid.
5Add sauce to skillet and mix well. Heat over medium heat until mixture bubbles. Turn heat down to low and simmer for about 10 minutes. Your sweet potatoes should be just about ready.
6Remove sweet potatoes from oven. Slice in half and scoop sloppy joe mixture on top. We chose to add a topping of plain almond yogurt instead of sour cream.