Sloppy Joe Sweet Potato Bowls
Now these are tasty!
A fun, flavorful twist on a classic—roasted sweet potatoes topped with saucy homemade sloppy joe, dill pickles, pickled onions, and jalapeños.
I made them this week and Scott stole all the leftovers for lunch. No fair! 😉
Quick, cozy, and crave-worthy.
Ingredients
FOR THE SWEET POTATOES:
- nonstick spray like avocado oil, ghee oil or extra-light olive oil
- 2½ pounds sweet potatoes diced
- 3 tablespoons avocado oil
- 1 tablespoon all-purpose season salt
- 1 teaspoon dried parsley
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup parmesan cheese freshly grated
FOR THE SLOPPY JOE SAUCE:
- 1½ pounds lean ground beef
- 1¼ cups ketchup
- 1/4 cup water
- 2 tablespoon sugar (I used coconut sugar)
- 1 tablespoon prepared mustard
- 1/2 teaspoon white vinegar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
OPTIONAL TOPPINGS:
- sliced dill pickles
- pickled red onions
- sliced raw jalapeños (I used mild jarred jalapeños)
- snipped chives or sliced green onions
Instructions
MAKE THE SWEET POTATOES:
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Place a large, rimmed baking sheet in you oven and preheat both to 400℉ (or 200℃).
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In a large bowl add the diced sweet potato (diced about 1-inch in diameter), avocado oil, all-purpose season salt, dried parsley, black pepper and parmesan cheese. Toss well to coat evenly. Note: I like to leave the skin on the sweet potato (just give it a really good scrub), but feel free to peel.
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Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (ghee oil or extra light olive oil) spray. Quickly add and spread the sweet potato mixture in an even layer on the hot pan.
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Bake for 20 to 25 minutes, rotating halfway though, until the sweet potatoes are fork tender and caramelized in spots.
MAKE THE SLOPPY JOE SAUCE:
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While the sweet potatoes are in the oven: In a large pan or shallow pot, add the oil and (lean) ground beef. Use a wooden spatula to break up the ground beef. Cook until no longer pink, about 10 minutes.
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Drain and discard any fat before measuring and adding the ketchup, water, white vinegar, sugar, (prepared) mustard, kosher salt, freshly ground black pepper and paprika. Stir to combine and heat through.
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Meanwhile, prep any toppings. We like pickled red onions, pickles, (raw) sliced jalapeños and either snipped chives or sliced green onions.
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Divide the roasted sweet potatoes and sloppy joe mixture among bowls and top with any desired toppings.
