There comes a moment when I'm putting together a recipe when I pause and close my eyes and imagine how it's going to taste when it's complete. Not too often do they come out EXACTLY as my tastebuds had envisioned but this was one of those recipes that did. If I could pick a food to live on for the rest of my life, sweet potatoes might just be it. Punctured with a fork, wrapped in foil, and baked at 400* for 45 minutes and I'm in potato heaven. I love carbs, but I digress. This turkey sloppy joe meat could be served on whole grain rolls as a sandwich, or even in lettuce leaves for a low-carb meal. We paired ours with zucchini chips from the Fixate cookbook. It made for an excellent meal.
Sloppy Joe Stuffed Sweet Potatoes
1 lb lean ground turkey
1 1/2 cups pasta sauce (I use organic marinara when I don't make my own- lower on sugar and you can use plain tomato sauce too)
1 medium yellow/green pepper, diced
1/4 c diced yellow onion
2 tbsp dijon mustard
2 tbsp honey
1 tbsp Worcestershire sauce (I use 1 tbsp power found in a spice shop)
2 tbsp tomato paste
2 tsp garlic powder or minced garlic
Sea salt & black pepper to taste
4 medium sweet potatoes, baked
Puncture 4 medium sweet potatoes with a fork, wrap in foil, and bake at 400* for 45 minutes until soft.
Sautee onion and pepper in skillet in 1 tsp EVOO for 3-5 minutes. Add turkey. Cook turkey, onion, and peppers until turkey is no longer pink and cooked through. Add remaining ingredients, simmer in skillet for 15 minutes on low-medium heat.
Spread apart sweet potatoes and spoon mixture into potatoes by 1/2 cup. Serve with zucchini chips or steamed veggies. Enjoy!
For 21 Day Fix:
1 red, 1 1/2 yellow, 1 green