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Sweet Potato Sloppy Joe Skillet (Paleo, Whole30) Recipe

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4.2 from 13 reviews

This Sweet Potato Sloppy Joe Skillet is a wholesome and flavorful Paleo and Whole30-friendly dish featuring tender roasted sweet potatoes combined with a savory ground beef mixture simmered in a tangy tomato-based sauce. It's a perfect dinner option that offers a delicious twist on classic sloppy joes without the bun, making it grain-free and nutrient-dense.

Ingredients

Sweet Potatoes

  • 1 large sweet potato (roughly 3 cups), diced into 1″ cubes
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon sea salt

Beef Mixture

  • 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

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spread the cubed sweet potatoes evenly on the pan. Drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Bake for 20-25 minutes or until the sweet potatoes are tender when pierced with a fork.
  2. Sauté Onions and Garlic: While the sweet potatoes roast, heat 1 tablespoon of olive oil or ghee in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until the onions become translucent and fragrant.
  3. Cook Ground Beef: Add the 2 pounds of grass-fed ground beef to the skillet. Break up the meat with a spoon and cook until no longer pink. Drain off any excess grease to keep the dish lean.
  4. Prepare Sauce: In a medium bowl, whisk together tomato paste, tomato sauce, Dijon mustard, apple cider vinegar, cumin, paprika, and garlic powder until fully combined. Pour this sauce mixture into the skillet with the beef and stir well to combine.
  5. Add Bell Pepper and Simmer: Stir in the diced green bell pepper and 1/4 cup of water. Allow the mixture to simmer on medium-low heat for 3-5 minutes or until the sauce has thickened to your preferred consistency.
  6. Combine with Sweet Potatoes: Remove the roasted sweet potatoes from the oven and add them directly to the skillet with the meat sauce. Gently fold everything together to combine evenly. Season with salt and pepper to taste.
  7. Serve and Garnish: Scoop into bowls and garnish with fresh parsley or green onions if desired. Serve warm for a comforting and nutritious meal.

Notes

  • For a spicy kick, add a pinch of red pepper flakes when sautéing onions and garlic.
  • Grass-fed beef is recommended for better flavor and nutrition, but regular ground beef works fine.
  • This recipe is Paleo and Whole30 compliant—ensure tomato paste and sauce are compliant brands.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use ghee instead of olive oil for a richer flavor and to keep the dish dairy-free on Whole30.

Find it online: https://recipeplenty.com/sweet-potato-sloppy-joe-skillet-paleo-whole30-recipe/