Sweet Potato Sloppy Joes are your best bet if you want a simple twist on the classic sandwich without making a mess. You roast sweet potatoes until they’re tender, then load them up with ground beef mixture simmered in a classic Sloppy Joe sauce. Add cheese, green onions, and sour cream, and you’ve got a filling, no-fuss meal that doesn’t taste like a shortcut—even though it totally is.
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These Sloppy Joes work for everyone, whether it’s a casual weeknight dinner, a laid-back game day or for meal prep. They’re filling, fun to serve, and feel just a little different without extra effort. You can prep the potatoes and make the filling ahead of time, then just reheat and assemble when it’s time to eat. They also store well in the fridge and can be frozen if needed, so no leftovers go to waste.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sweet Potato Sloppy Joes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making sweet potato Sloppy Joes is easier than you’d think—just follow my simple instructions below.
Roast the Sweet Potatoes
Preheat your oven to 425°F, and line a baking sheet with parchment paper so cleanup’s easier later. Wash and dry the sweet potatoes, then poke them with a fork on all sides so steam can escape as they cook.
Rub them with olive oil so they crisp up and brown slightly while roasting, and then place them on the lined baking sheet. Roast for 45 minutes to an hour. You’d know they’re cooked through when a knife slides in easily.
Cook the Ground Beef
While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the lean ground beef and break it up as it cooks.
Breaking it apart during cooking—not before or after—helps it brown evenly and ensures smaller, bite-sized crumbles that soak up the sauce better later on.
Let it brown fully—this should take about 7 to 10 minutes. Once it’s cooked through, drain off the extra grease so the sauce won’t end up greasy.
Make the Sloppy Joe Filling
Now it’s time to build flavor; stir in the ketchup (or tomato sauce), garlic powder, onion powder, Worcestershire sauce, brown sugar, salt, black pepper, and mustard. If the mixture looks too thick, add a splash of water to loosen it up.
Bring everything to a boil over medium-high heat and let it cook for about 8 to 10 minutes, or until it thickens into a saucy filling.
Assemble the Sweet Potatoes
Once your sweet potatoes are cooked through, take them out of the oven. Slice each one down the middle, leaving the bottom intact. Use a fork to gently mash the inside—this gives the filling something to cling to.
Spoon in the Sloppy Joe mixture until the potatoes are full, then sprinkle the tops with shredded cheddar cheese.
Melt the Cheese and Serve
Pop the filled potatoes back in the oven for just a few more minutes—about 3 to 5—until the cheese is melted and bubbling. Right before serving, top them with chopped green onions and a spoonful of sour cream.
You’re ready to dig in. Enjoy!
Sweet Potato Sloppy Joes
Add Preferred SourceIngredients
- 4 sweet potatoes
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons mustard
- 2 tablespoons Worcestershire
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup mild cheddar cheese shredded
- Green onions
- ½ cup sour cream
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Scrub and dry the sweet potatoes, then poke them all over with a fork. Rub each with olive oil and place on the baking sheet. Bake for 45 minutes to 1 hour, or until fork-tender.4 sweet potatoes, 1 tablespoon olive oil
- While the potatoes bake, heat a large skillet over medium heat. Add the ground beef and cook until browned, about 7–10 minutes. Drain excess grease. Stir in ketchup, garlic powder, onion powder, brown sugar, mustard, Worcestershire, salt, and pepper. Add ¼ cup of water if the sauce needs thinning.1 pound ground beef, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons mustard, 2 tablespoons Worcestershire, ½ teaspoon salt, ½ teaspoon pepper
- Simmer for 8–10 minutes, or until the sauce thickens and coats the meat.
- Once the potatoes are done, slice each one down the center (about ¾ of the way through) and lightly mash the insides with a fork. Spoon the Sloppy Joe mixture into each potato and top generously with shredded cheese. Return to the oven for 3–5 minutes, or until the cheese is melted.1 cup mild cheddar cheese
- Garnish with sliced green onions and a dollop of sour cream. Dig in and enjoy!Green onions, ½ cup sour cream
Notes
- Pick evenly sized sweet potatoes: This helps them roast at the same rate, so you’re not pulling some out early or waiting on the bigger ones.
- Use parchment paper: Roasted sweet potatoes can get sticky—parchment makes cleanup a breeze.
- Check for doneness: A paring knife or skewer should slide right through the center without resistance—that’s when you know they’re ready.
- Drain the beef well: Skipping this step can make your filling too oily, which throws off the texture once it’s in the potato.
- Let the sauce reduce: Don’t rush this—giving it a few minutes to simmer helps the flavors meld and the sauce thicken properly.
- Mash the inside of the potato: Loosening up the flesh gives you more space for filling and makes it easier to eat.
- Grate your own cheese: Pre-shredded cheese has anti-caking agents that can stop it from melting smoothly.
- Don’t forget the toppings: Green onions and sour cream might seem optional, but they really balance out the sweet and savory flavors.
Nutrition
Recipe Notes and Expert Tips
I’ve made these enough times to know where you can save time and how to make each step go smoothly.
- Pick evenly sized sweet potatoes: This helps them roast at the same rate, so you’re not pulling some out early or waiting on the bigger ones.
- Use parchment paper: Roasted sweet potatoes can get sticky—parchment makes cleanup a breeze.
- Check for doneness: A paring knife or skewer should slide right through the center without resistance—that’s when you know they’re ready.
- Drain the beef well: Skipping this step can make your filling too oily, which throws off the texture once it’s in the potato.
- Let the sauce reduce: Don’t rush this—giving it a few minutes to simmer helps the flavors meld and the sauce thicken properly.
- Mash the inside of the potato: Loosening up the flesh gives you more space for filling and makes it easier to eat.
- Grate your own cheese: Pre-shredded cheese has anti-caking agents that can stop it from melting smoothly.
- Don’t forget the toppings: Green onions and sour cream might seem optional, but they really balance out the sweet and savory flavors.
How to Store Leftovers
If you’ve got leftovers, they hold up well in the fridge for up to 3-5 days. Just store them in an airtight container once they’ve cooled. You can keep them assembled or store the sweet potatoes and Sloppy Joe filling separately—it’s totally up to you.
To reheat, the oven works best, especially if you want the cheese to melt again nicely. Microwaving is fine, too, though the texture may become a little softer.
This dish is also freezer-friendly. For best results, wrap everything individually, or keep the roasted sweet potatoes and the filling separate. They’ll keep up in the freezer for up to 3 months; just thaw overnight in the fridge before reheating.
What to Serve With Sweet Potato Sloppy Joes
If you want something fresh on the side, you can never go wrong with a crisp green salad, roasted veggies, or a light slaw.
If you’re going for comfort, mac and cheese, baked beans, or garlic green beans all make great companions. You could even add cornbread or a few chips to scoop up any leftover filling.
More Easy Recipes for You to Try at Home
I’ve got plenty of other simple recipes like this one if you’re looking to keep dinner easy but still satisfying.
Love Sweet Potatoes – great recipe idea!
Thank you and enjoy!