Ah, Sunday. We meet again. After spending the last week in Cabo, then having Friday off plus the weekend to recover, it’s hard to accept that my long break has finally come to an end. As you all probably know, my Sundays usually consist of grocery shopping, meal planning and meal prepping. This week, however, I did my shopping and planning on Friday because I was oddly motivated on my first day back home. Today I will just be prepping some items for the week and working on a few extras, like baking some goodies for Valentine’s Day and planning content for the next month or so. Most importantly, I am sharing the recipe for these Sloppy Joe Stuffed Sweet Potatoes with you!
Enough about me. I wanted to get this recipe out today in the hopes that you too have started using Sunday’s to plan and shop and prep. You have to add this one to your meal plan for the week. You will not regret it!
sloppy joe stuffed sweet potatoes — balanced and full of nutrition
Ethan and I made Sloppy Joe Stuffed Sweet Potatoes a month or so ago using lean ground turkey, and I even snuck some chickpeas and veggies into the mix. I found the recipe for lighter sloppy joes on MyRecipes.com (originally posted on Cooking Light). We served them on 100% whole wheat sandwich thins — which we always use as buns when we eat anything burger or sandwich-like — along with some greens and roasted veggies. I was perfectly satisfied with the taste and nutritional value of this meal. We had our lean protein, legumes, veggies, whole grains — what else could we possibly need?!
Where the inspiration from Sloppy Joe Stuffed Sweet Potatoes came from
While I was in Cabo, Ethan sent me this Delish recipe for Sloppy Joe Sweet Potatoes! He didn’t really think I’d do anything with it, but I immediately wrote it down in my Notes app as a tentative addition to our meal plan for the upcoming week. On my first night back in the kitchen after vacation, I decided to make it happen. It had been far too long since I had eaten sweet potatoes, let alone an entirely healthy meal (without a margarita or five on the side.) This is the perfect alternative for anyone who can’t have gluten for whatever reason, and I found it even more delicious than sloppy joes served on a bun!
This is probably because I absolutely love sweet potatoes in every form, and I think I could eat them with dirt on top and still think they were good. I typically roast my sweet potatoes with cinnamon to keep them on the sweet side, but this is a super tasty, savory way to cook them!
The recipe I’m sharing today is a combination of the lighter sloppy joes recipe that I found on MyRecipes + the Delish recipe for Sloppy Joe Sweet Potatoes (both linked above). I preferred the ingredients in the MyRecipes version as far as the meat, sauce and seasoning mixture, but as I mentioned, I used ground turkey instead, omitted the salt, and threw in a few additional spices as well.
The other great thing about this recipe is that you can cook most of it in one large skillet, so there’s not a ton of clean up! Always a win.
SLOPPY JOE STUFFED SWEET POTATOES: RECIPE NOTES
- The meat/sauce mixture only takes about 15-20 minutes to cook on the stovetop. Most of the other prep work (such as chopping the onions, draining/rinsing the chickpeas, mixing up the spices, etc.) can be done while the sweet potatoes are cooking in the oven. I also chopped up some veggies to roast on the side while the sweet potatoes cooked, and they still came out around the same time.
- If you want to save time (don’t we all?) you can cook your sweet potatoes in the microwave instead! I do this all the time and it’s super quick and doesn’t taste much different. You still wash the sweet potato, poke holes using a fork, and place it on a microwave-safe dish to cook in microwave for 4-5 minutes depending on the size of the potato, until tender. This is a great option for busy weeknights or nights when you are super hungry and need food ASAP!
- If you are cooking for two or three people, you can just make as many sweet potatoes as you need at that time, or you can make extras to serve with the leftover sloppy joe mixture in the next few days. They reheat well in the microwave!
Sloppy Joe Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1 Tbsp chili powder
- 1 Tbsp brown sugar
- ½ tsp black pepper
- ½ tsp onion powder
- 2 tsp extra virgin olive oil
- 1 lb lean ground turkey
- 1 medium yellow onion finely chopped
- 1 tsp minced garlic or 2 cloves garlic
- 8 oz unsalted tomato sauce
- 1/4 cup water
- 1 15.5 oz can chickpeas no-salt-added, drained and rinsed
- Chopped green or red onions, plain Greek yogurt
- Preheat oven to 400 F.
- Wash sweet potatoes and pat dry with a paper towel, then poke holes using a fork. Place sweet potatoes on a baking sheet lined with foil/parchment paper and sprayed with non-stick cooking spray.
- Place sweet potatoes in oven and set timer for 45-60 minutes. Rotate and/or flip sweet potatoes every 15-20 minutes using tongs to cook evenly.
- While sweet potatoes are baking, prepare other ingredients. Combine spice mixture in a small bowl: brown sugar, chili powder, onion powder and black pepper. Set aside. Chop onions; drain and rinse chickpeas.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then add chopped yellow onion and minced garlic. Saute for 3-4 minutes, until onion is translucent and garlic is fragrant.
- Next, add lean ground turkey, and cook until browned, stirring to crumble. Once cooked, add your spice mix, and stir to evenly distribute throughout. Cook 1 minute.
- Add 1/4 cup water and 8 oz of tomato sauce. Reduce heat, and simmer for ~2 minutes until thickened.
- Add chickpeas to the mixture and stir until combined.
- Optional: use a fork or potato masher to slightly crush chickpeas before adding. We typically leave them whole.
- Once sweet potatoes are soft, remove from oven, cut in half and top with the sloppy joe mixture (~1/2-2/3 cup). Garnish with chopped green onions and a small dollop of plain Greek yogurt, if desired.
- Serve alongside roasted veggies of choice, or a side salad.
- Chop up vegetables of choice to roast. (Suggestions: cauliflower, broccoli, carrots, Brussels sprouts, squash, etc.)
- Toss veggies in enough extra virgin olive oil to lightly coat, fresh cracked black pepper, and garlic powder, and place in oven at 400 F, alongside baking sheet with sweet potatoes.
- Roast for ~30-35 minutes, tossing veggies halfway through to cook evenly.
I highly recommend adding Sloppy Joe Stuffed Sweet Potatoes to your meal plan for the upcoming week. It’s a super simple weeknight dinner that can double as a healthy work lunch! As always, tag me in your creations on Instagram @wellnessforthewin, and pin this on Pinterest so you can make it over and over again!
Have a great week!