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Sloppy Joe Stuffed Sweet Potatoes

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!