Smokey, spicy and oh so delicious, these sloppy joe baked potatoes are the perfect upgrade for a classic comfort food. You won't believe that you can pack this much flavor and veggies into one baked potato!
Recipe inspired by the Physical Kitchness's Whole 30 Sloppy Joes.
Rinse and dry sweet potatoes and puncture multiple times with a fork. I will toss them in the microwave for 8 minutes to "bake" them quickly. Set aside to use at the end of the recipe.
In a small bowl or cup add water, baking soda, and salt and stir together to dissolve. Place ground beef into a medium sized bowl and sprinkle with the baking soda mixture. Stir lightly with a spoon or your hands to coat the ground beef. Set aside to rest for 15 minutes.
Using clean hands, dice the onion, carrot, and jalapeno. Always use caution when cooking with peppers. Wear gloves or wash your hands with soap immediately after cutting. Be sure to not touch your eyes or nose.
In a large skillet over medium heat add the olive oil and add the onion, carrot, and jalapeno. Let cook for 5 or 6 minutes or until the onions begin to become translucent and the carrots soften.
While the onion, carrot, and jalapeno are sauteing, mince the garlic. Add to the skillet and cook for another 2 minutes or until the garlic begins to become fragrant.
Add your prepared ground beef to the skillet and let the meat brown. Once the meat has browned about 5 minutes, add the tomato paste, dijon mustard, apple cider vinegar, and seasoning. Stir to coat mixture. Then add the tomato sauce and stir to thoroughly mix all ingredients together.
Serve over a cooked sweet potato that has been cut in half lengthwise. Garnish with additional jalapeno, cilantro, and my chipotle sauce if desired.
Leftovers will keep in the fridge in a sealed container for up to 3 days.
This recipe will work served over a white potato or on a bun if sweet potatoes are not available.
You can find the recipe for my chipotle sauce here! If that's too much work, this is also delicious with ranch dressing.