10.17.18

Sloppy Jane

Sloppy Jane

Meet Sloppy Jane, Sloppy Joe’s super fit and sexy wife. HA!  But seriously, a fun twist on the old classic, this dish is super filling and absolutely delicious!

Ground beef tossed in a delicious and savory sauce, stuffed in a lovely baked sweet potato, this Sloppy Jane dinner is so satisfying and one that the whole family will just love!

For another stuffed sweet potato recipe, try my Enchilada Stuffed Sweet Potatoes

Sloppy Jane
Serves 4
A whole30 + paleo take on the old classic, sloppy joes!
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 4 medium-sized sweet potatoes
  2. 1 tablespoon extra virgin olive oil
  3. 1 cup yellow onion, finely diced
  4. 1 cup green bell pepper, finely diced
  5. 2 cloves garlic, minced
  6. 1 pound ground beef
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon black pepper
  9. 2 tablespoons tomato paste
  10. 1 tablespoon yellow mustard
  11. 1/4 teaspoon red pepper flakes
  12. 1/2 teaspoon chili powder
  13. 1/4 cup coconut aminos
Instructions
  1. Preheat oven to 400 degrees F.
  2. Scrub and pat dry the sweet potatoes. Pierce each sweet potato several times with a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add the onions, bell pepper, and garlic and saute until slightly tender, about 4-5 minutes.
  4. Add the ground beef and cook, breaking up the meat with the back of a spoon, until the meat is browned and cooked through (no longer pink), about 7 minutes more. Season with the salt and pepper while browning.
  5. Add the tomato paste, mustard, chili powder, and red pepper flakes to the skillet and cook, stirring, until well combined.
  6. Pour in the coconut aminos and cook, stirring, until it has reduced.
  7. Remove from heat, cover and keep warm until the potatoes are finished cooking.
  8. When potatoes are done, remove from oven and make a slit in the top of each sweet potato. Stuff with sloppy joe mixture, serve and enjoy!
The Defined Dish https://thedefineddish.com/

22 Comments

  • Reply
    Ali W
    September 6, 2021 at 10:00 pm

    Love this recipe! We put on buns with a slice of cheddar cheese (just like I did as a kid). So much better than manwich !

  • Reply
    Sarah
    September 4, 2021 at 11:40 pm

    Love this recipe!! Have made it multiple times! I do have a question- if I don’t have coconut aminos can I substitute soy sauce? Would that give it similar flavor?

    • Reply
      Alex
      September 6, 2021 at 12:47 pm

      yes definitely! The coconut aminos are a tad sweeter, so it’ll only slightly change the overall flavor.

      • Reply
        Sarah
        September 20, 2021 at 4:57 pm

        Have you tried the new Smokey coconut aminos from tjs ? Mine currently has that but not the original- do you think that would be good??

  • Reply
    Jane
    August 17, 2021 at 9:01 pm

    Excited for this as a family meal! Do the red pepper flakes and chili powder make it spicy? wondering for little ones. If so- suggestions for packing a flavor punch but ommitting heat?

    • Reply
      Alex
      August 18, 2021 at 12:39 pm

      Just do the chili powder with kids– and omit the pepper flakes!

  • Reply
    Katie Wilke
    July 6, 2021 at 11:14 pm

    I LOVE LOVE LOVE this recipe! I use ground turkey instead and it tastes amazing. Such an easy meal and perfect for meal prepping- it is just as good reheated which is always a bonus!
    Thank you for sharing!

  • Reply
    Elizabeth batte
    May 31, 2021 at 7:42 pm

    Making this recipe this week, going to try stuffing it in peppers and adding cauli rice to make it more filling without the taters!

  • Reply
    Emily Willey
    May 25, 2021 at 7:25 pm

    This looks great! Would Dijon be a good substitute for the Yellow Mustard if we have that?

    • Reply
      Alex
      May 25, 2021 at 8:25 pm

      yes perfect!

  • Reply
    Briana
    April 23, 2021 at 12:48 am

    I love this recipe! Well all your recipes on the blog and in the cookbook! Big Alex fan over here! My husband isn’t a fan of sweet potato’s but loooves this recipe. For those of you who said the sweet potatoes cook longer , I like to slice them in half and bake them that way.

  • Reply
    Sandy
    March 11, 2021 at 11:27 pm

    I make this all the time. I even made it for Book Club and everyone wanted the recipe! You have the best recipes and I love your cookbook! Thanks!

    • Reply
      Alex
      March 12, 2021 at 2:04 am

      Thank you so much, Sandy!

  • Reply
    Lindsay
    February 22, 2021 at 4:23 am

    Wanted to love this but too salty. Will try no salt and 1/2 coconut aminos next time.

  • Reply
    Caroline
    February 18, 2021 at 3:11 am

    Whole30 Savior right here! I come back to this recipe time and time again. The only thing that competes with it are the mini meatloaf cups in the cookbook!

  • Reply
    Erica
    February 9, 2021 at 3:42 pm

    Delicious! Made it for dinner with my 70-year old dad who loves comfort food and he told me it was “really good” 🙂 (which is the highest praise you can get from him)

  • Reply
    Jami S
    February 2, 2021 at 11:07 pm

    What an awesome new staple to our dinner rotation. No surprise though—everything you create is magic!

  • Reply
    Brittany Vandeveld
    January 25, 2021 at 2:41 am

    This one is SO good! So simple, but the flavors are mind-blowing!

  • Reply
    Debra
    January 19, 2021 at 8:18 pm

    Ny hubby and I thoroughly enjoyed this recipe, and will have it often! We had to cook the potatoes longer, and next time will cube and roast them. Delicious and easy recipe!

  • Reply
    Emilie
    December 11, 2020 at 11:00 am

    We loved this recipe and made it multiple times ! Sometimes, I also like to add some more red bell peppers and red beans! Thank you for sharing the recipe!

  • Reply
    Stephanie
    December 8, 2020 at 9:11 pm

    Loved this recipe. The sweet potatoes weren’t quite cooked through for us at 50 minutes, which was our only complaint. 2nd time we cubed the sweet potatoes and roasted (olive oil, salt and pepper) for 25 min @ 400 degrees (quick toss @ 15 min) and this was perfect for us.

  • Reply
    Chelsea Jones
    October 19, 2020 at 11:05 pm

    I make this weekly! Such an easy and great staple to have on hand and make for great leftovers!

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