Sweet Potato Sloppy Joes
Sweet Potato Sloppy Joes are an easy way to switch up dinner without adding extra work. You roast the potatoes until soft and golden, then pile them high with saucy ground beef, melty cheddar, and a few simple toppings. They’re great for family dinners, casual hangouts, or even game day when you want something a little more fun. You can make parts of it ahead, store leftovers in the fridge, or freeze them for later.
Ingredients
- 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
Calories: 793kcalCarbohydrates: 75gProtein: 32gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 126mgSodium: 1426mgPotassium: 1426mgFiber: 8gSugar: 30gVitamin A: 32846IUVitamin C: 10mgCalcium: 354mgIron: 5mg
Tried this recipe?Let us know how it was!