Description
This Sweet Potato Sloppy Joe Skillet is a wholesome, gluten-free take on the classic comfort food, made without the bun. Combining roasted sweet potatoes with a savory ground beef and tomato sauce mixture, it's a quick and satisfying meal perfect for weeknight dinners. Naturally Paleo and Whole30-compliant, this dish is packed with flavor from spices like cumin, paprika, and garlic powder, and finished with fresh bell pepper for a deliciously hearty skillet meal.
Ingredients
Sweet Potatoes
- 1 large sweet potato (roughly 3 cups), diced into 1″ cubes
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon sea salt
Sloppy Joe Mixture
- 1 tablespoon extra-virgin olive oil or ghee
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 pounds grass-fed ground beef
- 2 tablespoons tomato paste
- 1 (14-ounce) can tomato sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 green bell pepper, finely diced
- 1/4 cup water
- salt and pepper, to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spread the diced sweet potatoes evenly on the pan. Drizzle with 1 teaspoon of olive oil and sprinkle with 1 teaspoon of sea salt. Roast in the oven for 20-25 minutes until the potatoes are tender and slightly caramelized.
- Sauté Onions and Garlic: While the sweet potatoes are roasting, heat 1 tablespoon olive oil or ghee in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sauté for 2-3 minutes until the onions become translucent and fragrant.
- Cook the Ground Beef: Add 2 pounds of grass-fed ground beef to the skillet. Brown the meat by breaking it up with a spoon, cooking until no longer pink. Once cooked, drain any excess grease from the skillet to keep the dish lean.
- Prepare and Add the Sauce: In a medium bowl, whisk together 2 tablespoons tomato paste, 1 can (14 oz) tomato sauce, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon cumin, 1 tablespoon paprika, and 2 teaspoons garlic powder until combined. Pour this sauce into the skillet with the cooked beef, stirring thoroughly to combine all ingredients.
- Add Bell Pepper and Simmer: Stir in the finely diced green bell pepper. Allow the mixture to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
- Combine and Serve: Remove the roasted sweet potatoes from the oven and gently fold them into the meat and sauce mixture in the skillet. Season with additional salt and pepper to taste. Garnish with chopped parsley or green onions if desired, and serve warm.
Notes
- If the sloppy joe mixture is too dry, add up to 1/4 cup of water while simmering to loosen the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cooled mixture in a freezer-safe glass container for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
