Sweet Potato Sloppy Joes

Baked Sweet Potatoes topped with flavourful lean steak mince and shredded cheddar


  • 4 sweet potatoes
  • 600g steak mince
  • 1 onion – peel and chop finely
  • 1 green pepper – chop finely
  • 2 stalks celery – cut off ends and chop finely
  • 2 cloves garlic – crush, peel and chop finely
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 2 tbsp honey
  • 4 tomatoes
  • 1/2 cup tap water
  • 2 tbsp tomato paste
  • mature cheddar – grate coarsely
  • olive oil, freshly ground salt and pepper


  • Preheat oven to 200°C.
  • Cut the sweet potatoes in half lengthwise (cut into quarters if they are large to reduce cooking time).
  • Place on a large baking sheet and sprinkle with olive oil and freshly ground salt and pepper.
  • When the oven is hot, place the potatoes in the oven and bake for 35 minutes.
  • Prepare all ingredients as indicated above.
  • Place the tomatoes in a bowl and cover with boiled water. Leave to stand for a few minutes. Remove the tomatoes from the water and slice off the ends – you’ll be able to easily peel off the skin.
  • Chop finely and set aside.
  • Heat a few glugs of olive oil in a large frying pan over medium to high heat.
  • Add the onions, garlic and celery and sauté until the onions are tender and translucent – about 5 minutes. Watch the heat as garlic burns easily.
  • Now add the steak mince and pan fry until it browns – about 3 minutes.
  • Then add the chilli powder, cumin, honey, green peppers, chopped tomatoes, tomato paste and tap water.
  • Add salt and pepper to taste. Mix well.
  • When it starts to bubble, turn the heat down to low and leave to simmer gently for 15 minutes.
  • To serve, divide the sweet potatoes between the plates and top with the steak mince mixture. Scatter with grated cheddar.
  • Recipe from Daily Dish