Paleo Sloppy Joe Casserole

Print Recipe

Prep Time 10

Cook Time 1

Course Main Course

Servings 8

Ingredients

2 lbs sweet potatoes small size
15 oz tomato sauce
6 oz tomato paste
1 sweet onion diced
3 medium carrots diced
2 cloves garlic minced
1 poblano pepper seeded & diced
2 lbs ground beef
2 tbsp mild chili powder
1 tsp paprika
1 tbsp oregano
2 tsp salt
¼ tsp fresh cracked pepper
3 tbsp coconut aminos
1 tbsp Dijon mustard
1 tsp molasses
1 tbls apple cider vinegar

Instructions

Preheat oven to 400°F. Wash and scrub sweet potatoes, and place in oven directly on rack. Place a baking sheet on rack below potatoes to catch any drips. Roast for 30-40 minutes or until fork tender.
While potatoes are roasting, prep veggies.
Add ground beef to a large skillet and cook until browned over medium heat.
When beef has browned, add pepper, carrots and onion to pan. Sauté until softened.
While veggies are cooking, whisk together tomato sauce, coconut aminos, molasses, apple cider vinegar, and mustard in a small bowl. Set aside.
Add garlic to veggies and saute for another 30 seconds until fragrant.
Add tomato paste and all dry seasonings, stir and cook for one minute.
Stir in whisked wet seasonings, turn heat to low and let simmer.
Remove potatoes from oven. Carefully remove peels and mash potatoes in a large bowl.
Transfer sloppy joe mix to a 9x13 glass baking dish.
Dollop the potatoes on top of the beef in an even layer. Top with a sprinkle of salt and pepper.
Bake in 400° oven for 10-15 minutes, until potatoes have crisped around the edges. Remove from oven and let cool slightly before serving.

Notes

If you have an oven safe skillet, you can save yourself a dish by baking it all in the skillet.

In a time crunch? You can cook the potatoes in an instant pot. Roasting provides a more robust flavor, but this works in a pinch. Peel and chop the potatoes and place in a steamer basket. Pressure cook for 4 minutes. Quick release the pressure and remove potatoes from pot. Mash away.