Jacket sweet potato sloppy joes

Loaded with body-fuelling nutrients, these loaded sweet potatoes are a quick and easy dinner option and an excellent way to use up leftovers.

  • 20 mins preparation
  • 30 mins cooking
  • Makes 6
  • Print


  • 1 tablespoon olive oil
  • 1 small onion (80g), chopped finely
  • 1 clove garlic, crushed
  • 1 small carrot (70g), chopped finely
  • 1 small red capsicum (150g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 500 gram lean beef mince
  • 1 tablespoon mild American-style mustard
  • 1/2 cup (140g) tomato sauce
  • 1/3 cup (80ml) beef stock
  • 6 small orange sweet potatoes (1.5kg)
  • 1/3 cup (35g) pizza cheese
  • 1/3 cup micro parsley


  • 1
    Heat oil in a large saucepan over medium-high heat; cook onion, garlic, carrot, capsicum and celery, stirring, for 5 minutes or until vegetables soften. Increase heat to high; add beef and cook, stirring, for 5 minutes or until browned.
  • 2
    Add mustard, sauce and stock to pan; cook, stirring, for 10 minutes or until sauce thickens. Season to taste.
  • 3
    Preheat grill.
  • 4
    Scrub sweet potatoes; pierce all over with a fork. Wrap separately in plastic wrap; microwave on HIGH (100%) for 10 minutes or until tender. Cool for 5 minutes; remove and discard plastic wrap.
  • 5
    For each sweet potato, cut a 2cm deep slit lengthways from one end to the other. Using a tea towel, gently squeeze the base of each sweet potato to open the top. Place on a foil-lined oven tray. Sprinkle sweet potatoes with cheese; place under the grill for 3 minutes or until cheese is melted.
  • 6
    Top sweet potatoes with beef mixture and parsley; serve.


This recipe is an excellent way to use up leftover bolognese sauce or taco meat.

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