Ingredients:

  • 4 medium Sweet Potatoes (about 10–12 oz each), scrubbed clean
  • 1 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • 1.25 lbs Lean Ground Beef (85-90% lean)
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, finely diced
  • 2 cloves Garlic, minced
  • 1/2 cup Tomato Ketchup
  • 2 Tbsp Tomato Paste (Purée)
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chilli Powder (Mild)
  • 1/4 cup Beef Stock (Broth)
  • Salt and Black Pepper, to taste
  • 1/2 cup Grated Sharp Cheddar Cheese
  • 2 Tbsp Spring Onions (Scallions), thinly sliced
  • 4 Tbsp Sour Cream or Greek Yogurt (Optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pierce each sweet potato 4–5 times with a fork or sharp knife.
  2. Rub the potatoes lightly with olive oil and generously sprinkle them with coarse salt. Place the potatoes directly on a baking sheet.
  3. Bake for 40–50 minutes, or until the skins are wrinkled and the internal flesh is fork-tender. Once cooked, remove from the oven and keep warm.
  4. In a large skillet, heat a splash of oil (if necessary). Add the diced onion and bell pepper. Sauté over medium heat for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the ground beef to the skillet. Break it up with a wooden spoon and cook until fully browned. Drain off any excess fat.
  6. Stir in the tomato paste, smoked paprika, and chilli powder. Cook for 1 minute, allowing the paste to deepen in colour.
  7. Pour in the ketchup, mustard, brown sugar, apple cider vinegar, Worcestershire sauce, and beef stock. Stir well to combine.
  8. Bring the mixture to a gentle simmer. Reduce the heat to low and cook, uncovered, for 10–15 minutes, stirring occasionally, until the sauce has thickened significantly and coats the meat mixture perfectly. Taste and adjust seasoning with salt and pepper.
  9. Place the warm sweet potatoes on individual serving plates. Using a knife, slice them lengthwise down the centre, but do not cut all the way through. Gently press the ends to open them up and slightly fluff the warm flesh.
  10. Spoon a generous helping of the warm Sloppy Joe filling into the centre of each potato.
  11. Top immediately with grated cheddar cheese, an optional dollop of sour cream or Greek yogurt, and a sprinkle of sliced spring onions. Serve straight away.