Swapping bread for baked sweet potatoes makes eating a Sloppy Joe so much healthier! This savory-sweet dish is gluten-free, dairy-free, whole30 and Paleo.
4medium(7 oz each sweet potatoes, washed and dried)
1/2lb93% lean ground beef
1teaspoonseasoned salt(such as Montreal Steak)
2tablespoonschopped red bell pepper
1/2tbspred wine vinegar
8ozcan tomato sauce
1chopped scallion(for garnish)
Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow cooker low 6 to 8 hours or oven 425F about 45 minutes, or until tender.
Heat a medium skillet over medium high heat. Add the meat and steak 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 to 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 to 20 minutes.
To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with 1/2 cup of meat and scallion for garnish.