Ingredients:

  • 4 medium sweet potatoes (approx. 1 lb)
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 6 oz tomato paste
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp coconut sugar
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 cup beef broth

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Brush the cut sides of the halved sweet potatoes with avocado oil and season with sea salt and black pepper.
  3. Place potatoes cut-side down on a parchment-lined baking sheet and roast for 20–25 minutes until the flesh is tender and edges are browned.
  4. Flip the potatoes over and use a spoon to slightly scoop out the center, creating a hollow boat.
  5. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  6. Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink.
  7. Stir in the diced onion and green bell pepper, sautéing for 4–5 minutes until translucent.
  8. Add minced garlic and cook for an additional minute.
  9. Stir in tomato paste, apple cider vinegar, Worcestershire sauce, coconut sugar, smoked paprika, and chili powder.
  10. Pour in beef broth and simmer until the sauce reduces and clings to the meat.
  11. Spoon the Sloppy Joe mixture into the hollowed sweet potato boats and serve.