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Sloppy Joe Stuffed Sweet Potatoes
THE traditional Summertime meal made healthier!
Serve these with a big – crisp pickle slice, and a sweet juicy slice of ripe watermelon!
Sweet potatoes and yams are COMPLEX carbohydrates, that our bodies use VERY well for sustainable energy.
Complex carbs contain more nutrients than simple carbs. They’re higher in fiber and digest more slowly. This also makes them more filling, which means they’re excellent for weight loss, and weight control.
Complex carbohydrates are THE key to long-term health. They make it much easier to maintain a healthy weight and, it’s believed that complex carbohydrates can even help guard against type 2 diabetes.
Makes 4 servings
Makes 4 servingsIngredients:
- 4 medium sweet potatoes/yams
- 1 Tbsp avocado oil, or olive oil
Filling:
- 1 Tbsp avocado oil, or olive oil
- 1 lb. lean ground grass-fed beef, or ground turkey
- 2 small bell peppers, colors of your choice, diced
- 2-3 fresh garlic cloves, minced
For the sauce:
- 4 Medjool dates, pitted and softened*see instructions below to see how to do that
- 15 oz. jar fire roasted tomatoes, with juices
- 2 Tbsps high-quality balsamic vinegar
- 1 Tbsp dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 Tbsp smoked paprika
- sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
Optional garnish ideas:
- 2 Tbsp fresh chopped parsley
- 2-4 strips cooked and crumbled nitrate free bacon
- crisp dill pickles slices
Instructions:
Preheat your oven to 400 degrees f and line a baking sheet with parchment paper.
Fill a small saucepan halfway up with water, then bring to a rapid boil.
Remove from heat, then soak your dates in the very hot water for 10 minutes, until nice and plump, then strain and discard water.
Scrub and thoroughly rinse your sweet potatoes, then pat dry with a paper towel and lightly rub with oil.
Poke potatoes a few times each with a fork, then place on your prepared baking sheet and bake until tender in the inside, about 40-45 minutes.
Meanwhile, prepare your sauce by adding all the ingredients into a blender or food processor. Process until well combined and smooth.
Add 1 Tablespoon oil to a large skillet, then heat it over medium-high heat. Add in the ground meat and cook until almost browned, breaking the meat with a wooden spoon as it’s cooking.
Stir into the skillet; bell peppers and minced garlic then cook for a few minutes more while stirring, then pour in the sloppy joe sauce you just made and simmer on low heat until reduced about 8-10 minutes.
Once the potatoes are cooked, allow them to cool on the counter until safe to handle.
Slice each potato in half, carefully not to go all the way through, just creating a pocket. Stuff each with your sloppy joe mixture, then sprinkle with fresh chopped parsley and crumbled bacon if desired.
Serve with big, crisp pickle slices and enjoy!
❤Rachel
Ingredients
- 4 medium sweet potatoes/yams
- 1 Tbsp avocado oil, or olive oil
- Filling:
- 1 Tbsp avocado oil, or olive oil
- 1 lb. lean ground grass-fed beef, or ground turkey
- 2 small bell peppers, colors of your choice, diced
- 2-3 fresh garlic cloves, minced
For the sauce:
- 4 Medjool dates, pitted and softened*see instructions below to see how to do that
- 15 oz. jar fire roasted tomatoes, with juices
- 2 Tbsps high-quality balsamic vinegar
- 1 Tbsp dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 Tbsp smoked paprika
- sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
Optional garnish ideas:
- 2 Tbsp fresh chopped parsley
- 2-4 strips cooked and crumbled nitrate free bacon
- crisp dill pickles slices
Instructions
- Preheat your oven to 400 degrees f and line a baking sheet with parchment paper.
- Fill a small saucepan halfway up with water, then bring to a rapid boil.
- Remove from heat, then soak your dates in the very hot water for 10 minutes, until nice and plump, then strain and discard water.
- Scrub and thoroughly rinse your sweet potatoes, then pat dry with a paper towel and lightly rub with oil.
- Poke potatoes a few times each with a fork, then place on your prepared baking sheet and bake until tender in the inside, about 40-45 minutes.
- Meanwhile, prepare your sauce by adding all the ingredients into a blender or food processor. Process until well combined and smooth.
- Add 1 Tablespoon oil to a large skillet, then heat it over medium-high heat. Add in the ground meat and cook until almost browned, breaking the meat with a wooden spoon as it's cooking.
- Stir into the skillet; bell peppers and minced garlic then cook for a few minutes more while stirring, then pour in the sloppy joe sauce you just made and simmer on low heat until reduced about 8-10 minutes.
- Once the potatoes are cooked, allow them to cool on the counter until safe to handle.
- Slice each potato in half, carefully not to go all the way through, just creating a pocket. Stuff each with your sloppy joe mixture, then sprinkle with fresh chopped parsley and crumbled bacon if desired.
- Serve with big, crisp pickle slices and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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