Food Friday: Sloppy Joe Sweet Potatoes (My dish looked a little it should!) (My dish looked a little it should!)

Don’t we all love food that reminds you of a childhood memory? This recipe brings me back to being a young girl at camp…oh wait…maybe I’m imagining myself in the movie It Takes Two as one of the Olsen twins. 😃  Whatever the memory is, sloppy joes are a delicious comfort food. This recipe is a healthy twist on the classic, filled with veggies and served on a flavourful sweet potato. This dish is gluten free, dairy-free and even Paleo. It is very quick and easy to make on a weeknight or Sunday, for week day leftovers. Be sure to get good quality ground beef, such as from Getaway Farm Butcher Shop in the Hydrostone or the Seaport Market., where this recipe comes from, is filled with recipes that are healthy, delicious and lower calories. 

Ingredients: (3-4 servings)

  • 2 medium-large sweet potatoes, washed and dried (or a few small ones)
  • 1/2 lb lean ground beef 
  • 1 tsp seasoned salt, such as Montreal Steak (or pinch of each: paprika, ground coriander, onion powder, garlic powder, salt, red pepper flakes)
  • 1/3 cup chopped carrots, small
  • 1/3 cup chopped onion
  • 1/3 cup chopped mushrooms
  • 2 tbsp chopped red bell pepper
  • 1 clover garlic, minced 
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp Worcestershire sauce
  • 8 oz can tomato sauce 
  • 2 tsp tomato paste (I freeze leftovers in tbsp portions)
  • 1/3 cup water
  • 1 chopped green onion, for garnish


  1. Cook the sweet potatoes by poking holes all over with a fork, then cook in oven at 425F for about 45-60 minutes, or until tender. You can even pre-cook the sweet potatoes. 
  2. Heat a medium skillet over medium-high heat. Add the meat and seasoning to the pan and cook, breaking it up into small pieces. Add the onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 4-5 minutes. Add tomato sauce, paste and water to the skillet, stir to combine. Cover and reduce heat to simmer and cook until carrots are tender, about 15-20 minutes. 
  3. To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with 1/2 cup of meat and green onions for garnish. 

Enjoy! Remember to let me know what you think. 

Are you looking to get on track with your diet this year? Come visit me for the healthy way to cleanse. :)

In health & happiness, 

Dr. Karen