Healthy Sloppy Joe Stuffed Sweet Potatoes

1 h | easy | low-fat, Mediterranean diet, paleo-friendly

Two baked sweet potatoes split open and stuffed with sloppy joe–style ground beef and diced red and green peppers, topped with chopped green onions, on a white plate.

Recipe by Eunice Published Nov 24, 2025

Prep Time	Cook Time	Total Time
15 min	45 min	1 h

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Introduction

These healthy sloppy joe stuffed sweet potatoes take all the cozy flavors of classic sloppy joes and tuck them into sweet, tender potatoes.

They’re hearty, high in protein, and naturally gluten free, so they’re perfect for a better-for-you weeknight comfort meal.

The smoky, saucy beef filling pairs so well with the caramelized sweetness of baked sweet potatoes and a sprinkle of fresh green onion.

Close-up of a baked sweet potato split open and stuffed with sloppy joe–style ground beef, diced red pepper, and onions, topped with chopped green onions on a white plate; a second stuffed sweet potato is blurred in the background.

How to Make Healthy Sloppy Joe Stuffed Sweet Potatoes

Prep mode (keeps screen active)

Bake the sweet potatoes

Preheat your oven to 400 degrees F and line a baking sheet with foil or parchment for easier cleanup.
Scrub the sweet potatoes, then dry and pierce each several times with a fork.
Place the sweet potatoes on the baking sheet, leaving a little space between each one.
Bake 40 to 50 minutes, until very tender when pierced with a fork through the thickest part.
Cook the aromatics

While the potatoes bake, heat a large skillet over medium heat.
Add the olive oil, diced onion, and bell pepper, and cook until softened, about 5 minutes.
Stir in the minced garlic and cook 30 seconds, just until fragrant.

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Brown the beef

Add the ground beef to the skillet, breaking it up with a spoon.
Cook until no longer pink, 5 to 7 minutes, draining any excess grease if needed.
Build the sloppy joe sauce

Push the beef to the sides of the skillet and add the tomato paste to the center.
Toast the paste for 1 minute, stirring it into the beef.
Sprinkle in the beef bouillon cube, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper.
Pour in the diced tomatoes with their juices, Worcestershire sauce, and beef broth.
Stir everything together, bring to a gentle simmer, and cook 8 to 10 minutes until slightly thickened.
Season and finish the filling

Taste the sloppy joe mixture and adjust salt, pepper, or chili powder to your liking.
Stir in half of the chopped green onions and remove the skillet from the heat.

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Stuff and serve the sweet potatoes

When the sweet potatoes are tender, let them cool just until safe to handle.
Slice each potato lengthwise down the center, without cutting all the way through.
Gently press the ends toward each other to open up the centers and fluff the flesh with a fork.
Divide the sloppy joe mixture evenly among the potatoes, spooning it right into the openings.
Top with the remaining green onions and serve hot.

Substitutions

Swap ground beef for lean ground turkey or chicken: Use 93 percent lean ground turkey or chicken in place of the beef for a lighter, slightly milder filling. The texture stays hearty and saucy, and the spices and Worcestershire keep the flavor rich and satisfying.
Make it vegetarian with lentils: Cook 1 cup dry brown or green lentils in broth, then use instead of the pound of ground beef. You still get protein and a meaty bite, but the dish becomes plant based and higher in fiber.
Use low sodium broth and skip the bouillon cube: If you are watching sodium, replace the regular broth with low sodium broth and omit the beef bouillon cube. The sauce will taste a little less intense, but the natural sweetness of the potatoes still keeps everything flavorful.

Tips

Choose evenly sized sweet potatoes: Pick potatoes that are similar in size so they bake at the same rate and finish together. Medium potatoes, about 8 ounces each, hold a generous amount of filling without taking too long to cook.
Speed up the potatoes if needed: Short on time, microwave the pricked potatoes for 8 to 10 minutes, then finish baking 10 to 15 minutes. You still get fluffy insides and a lightly crisped skin without waiting the full oven time.
Brown the meat deeply: Let the beef sit in the hot skillet a minute before stirring so it caramelizes instead of steaming. That browning adds big savory flavor, which means you can rely less on extra salt.
Adjust the consistency of the sauce: If the mixture seems dry, splash in a tablespoon or two more broth until it looks nice and saucy. If it is too loose, simmer uncovered a few extra minutes to let more liquid evaporate.
Meal prep for easy lunches: Bake the potatoes and cook the sloppy joe filling ahead, then store separately in the fridge for up to four days. Reheat potatoes in the microwave and warm the filling on the stove or in short microwave bursts.

Nutrition Facts ^*

Energy	366	kcal
Protein	27	g
Total Fat	11	g
Carbohydrates	38	g
Dietary Fiber	8	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I use regular russet potatoes instead of sweet potatoes?: Yes, russet potatoes work, though the dish will taste less sweet and more like a classic stuffed baked potato. Bake them the same way and use the sloppy joe mixture as the topping.
How can I make this recipe dairy free and gluten free?: The recipe is naturally dairy free as written, so you do not need to change anything there. For gluten free, choose a certified gluten free Worcestershire sauce or swap in tamari with a tiny splash of vinegar.
What if my filling tastes too bland?: Simmer it a few more minutes to concentrate the flavors, then add extra Worcestershire, smoked paprika, or salt to taste. A small squeeze of ketchup or a pinch of brown sugar can also brighten the sloppy joe flavor.
Can I freeze the sloppy joe mixture?: Yes, cool the cooked filling completely, then transfer to freezer bags or containers and freeze up to three months. Thaw overnight in the fridge and rewarm on the stove with a splash of broth if needed.
How do I keep the potatoes from collapsing when stuffing them?: Leave the bottom skin intact and avoid scooping out too much flesh so the sides stay supported. If a potato splits, tuck it into a small baking dish so the sides hold it upright.