The classic Sloppy Joe is served in tender baked sweet potatoes for the ultimate comfort dish to leave you feeling nourished and satisfied. We baked our sweet potatoes in the oven, but you can also prepare them in an Instant Pot or digital pressure cooker. Just poke with a fork as usual (do not wrap in aluminum foil), set on the Instant Pot’s metal trivet, and add 1 cup of water to the pot. Cook on high pressure for 1 hour, then let the steam naturally release for 10 minutes before removing the lid. We love to bake our sweet potatoes this way when we need to free up oven space or on a hot day when we do not want to heat up the house!

This recipe tastes as if it has been cooking all day long, but using pre-cooked ground beef speeds it up tremendously while not skimping on quality or flavor. We like to cook a pound of ground beef the night before so that we only need about 10 minutes to create a mouth-watering Sloppy Joe mixture to fill our baked sweet potatoes.

Helpful swaps and delicious additions:

1 teaspoon of dried garlic powder can be used in place of fresh minced garlic without compromising flavor.

Increase the “sloppiness” of the mixture by adding 1 cup of plain tomato sauce. Just be sure to check ingredient labels and avoid added sweeteners.

To jazz this dish up, saute chopped mushrooms or zucchini along with the onion and garlic. You also can add a big handful of baby spinach or kale to the mixture for added nutrients — or even a cup of shredded carrots! Just saute the mixture a few minutes longer to wilt the veggies, allowing any excess water to evaporate.

To make this dish more filling, garnish with freshly diced avocado.

Whole30 Sweet Potato Sloppy Joes

Photo Credit: Sarah Steffens
Whole30 Sweet Potato Sloppy Joes

Whole30 Sweet Potato Sloppy Joes

Classic Sloppy Joe flavor with a Whole30 twist!
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr
Servings 4

Ingredients
  

  • 4 medium sweet potatoes rinced & dried
  • 1 tbsp ghee
  • 1 yellow onion peeled & diced
  • 3 garlic cloves peeled & minced
  • 1 red bell pepper seeds removed & diced
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 lb cooked ground beef
  • 6 oz tomato paste
  • 2 tbsp coconut aminos
  • 1 tsp smoked paprika

Garnishes

  • 1 medium scallion minced

Instructions
 

  • PREHEAT oven to 400 °F (205 °C).
  • Poke each sweet potato with a fork several times and wrap in aluminum foil. Place on a baking tray in the oven until very tender, about 45 minutes and up to 1 hour. When done, remove from the oven, unwrap and slit down the middle, creating a pocket to fill with the Sloppy Joe mixture.
  • ADD ghee to a skillet on the stove set to medium heat. Add onion, garlic and red bell pepper. Season with sea salt and black pepper.
  • SAUTE veggies until soft, about 5-7 minutes.
  • ADD cooked ground beef to the skillet and season with smoked paprika. Stir well with the veggies until the beef is warmed through.
  • ADD tomato paste and coconut aminos to the skillet and stir well until mixture is heated through, about 2-3 minutes. Turn off the heat.
  • FILL cut sweet potatoes with Sloppy Joe mixture and garnish with minced scallion.
  • STORE any leftovers in the fridge for up to 3 days.
  • Enjoy!
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Published by Sarah Steffens

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.

Sarah Steffens

Recipe Creative

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.