Name: Sweet Potato Sloppy Joe Skillet (Paleo, Whole30)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large sweet potato, roughly 3 cups, diced into 1-inch cubes; 1 teaspoon extra-virgin olive oil; 1 teaspoon sea salt; 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

Description

This Sweet Potato Sloppy Joe Skillet is a healthy twist on a classic comfort food favorite, made without buns and ready in under 30 minutes. Tender roasted sweet potatoes are combined with savory ground beef, onions, bell pepper, and a rich tangy tomato sauce for an easy Paleo, Whole30, gluten-free weeknight dinner.

Ingredients

1 large sweet potato, roughly 3 cups, diced into 1-inch cubes
1 teaspoon extra-virgin olive oil
1 teaspoon sea salt
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

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Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the diced sweet potatoes on the pan. Drizzle with 1 teaspoon of olive oil and season with sea salt. Bake for 20-25 minutes, or until the sweet potatoes are tender.
Meanwhile, heat 1 tablespoon of olive oil or ghee in a large skillet over medium heat. Sauté the onion and garlic for 2-3 minutes, or until the onion is translucent. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink. Drain any excess grease.
In a medium bowl, whisk together the tomato paste, tomato sauce, Dijon mustard, apple cider vinegar, cumin, paprika, and garlic powder.
Pour the sauce into the skillet with the browned beef and stir to combine.
Stir in the diced green bell pepper. Simmer for 3-5 minutes, or until the mixture has thickened to your liking.
Remove the sweet potatoes from the oven and add them to the skillet with the sloppy joe mixture. Stir gently to combine.
Season with additional salt and pepper to taste. Garnish with fresh parsley or green onions and serve warm.

Notes

If the sloppy joe mixture becomes too dry, add 1/4 cup of water to the skillet and stir to combine.
To store, keep the cooled mixture in an airtight container in the refrigerator for up to 5 days.
To freeze, let the mixture cool completely, then transfer it to a freezer-safe glass container. Freeze for up to 3 months.
To serve from frozen, thaw overnight in the refrigerator and reheat in the microwave or oven.
This recipe is Paleo, Whole30, and gluten-free.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stove top
Cuisine: American