Sloppy Joe Stuffed Sweet Potatoes
Creamy, tangy sloppy joe stuffing tucked into sweet potatoes creates a satisfying and colorful one-dish meal. This recipe balances hearty ground beef with a tangy tomato sauce, bright veggies, and the natural sweetness of baked sweet potatoes for a comforting, family-friendly dish that feels fancy enough for a weekend dinner but easy enough for weeknights.
Ingredients
- 4 medium sweet potatoes
- 1 lb ground beef (80/20)
- 1 small onion
- 1 green bell pepper
- 2 cloves garlic
- 8 oz tomato sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
- 1 cup cheddar cheese, shredded
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, pat dry, and pierce them a few times with a fork. Bake directly on the oven rack for 45–60 minutes, or until they are tender when pierced with a knife.
- While the potatoes bake, heat a large skillet over medium heat and add the olive oil. Sauté the onion for 3–4 minutes until translucent, then add the bell pepper and cook for another 2–3 minutes until softened.
- Add the ground beef to the skillet. Break it up with a spatula and cook until it’s browned and no pink remains, about 5–7 minutes.
- Stir in minced garlic, smoked paprika, cumin, salt, and pepper. Cook for about 30 seconds to wake up the spices.
- Stir in tomato paste and tomato sauce. Pour in water and Worcestershire sauce, then simmer the mixture for 8–10 minutes, letting the flavors meld and slightly thicken.
- Taste and adjust seasoning if needed. The filling should be flavorful with a balanced tang from the tomato and a touch of sweetness from the onions and peppers.
- When the potatoes are tender, remove them from the oven and let them cool for about 5 minutes. Carefully slice a lengthwise opening in each potato, being careful not to cut all the way through the skin.
- Scoop a small amount of flesh from the center to create a comfortable cavity, then fill each potato with a generous scoop of the sloppy joe mixture.
- Top each stuffed potato with shredded cheddar. Return to the oven for 5–8 minutes, or until the cheese is melted and bubbling.
- Remove from the oven and let stand for a couple of minutes before serving. If you like, finish with a light drizzle of hot sauce or a sprinkle of green onions for a fresh finish.