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Mexican Sloppy Joe Sweet Potatoes
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Mexican Sloppy Joe Sweet Potatoes

Course Main Course
Cuisine American
Servings 4 servings
Mexican Sloppy Joe Sweet Potatoes with ground beef, taco seasoning, and a Lime Crema are a delicious twist on an old favorite. Add them to your next Taco night!
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes

Ingredients
 

Sweet Potatoes

  • 4 sweet potatoes
  • 2 tablespoons olive oil divided
  • salt and pepper

Lime Crema

  • 8 ounces sour cream or Greek yogurt
  • 1 lime zested and juiced
  • 1 clove garlic minced
  • 1/4 teaspoon kosher salt
  • pinch of pepper
  • 1/4 teaspoon chili paste can use Sriracha
  • 1-2 teaspoons water if needed

Taco Beef Filling

  • 1 tablespoon olive oil
  • 1 small onion diced small
  • 1 small jalapeno diced small
  • 2 cloves garlic minced
  • 1 1/2 pounds ground beef
  • ½ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark brown sugar
  • 1 teaspoon dry mustard can substitute 1 tablespoon of prepared yellow mustard
  • 3 tablespoons taco seasoning
  • 1/3 cup water
  • freshly chopped cilantro for garnish, if desired

Instructions

Sweet Potatoes

  • Preheat the oven to 425°F., and prepare a baking sheet by lining it with a sheet of tin foil. Spray the parchment with cooking spray.
  • Wash and dry the sweet potatoes. With a sharp knife, make 4 slits on two sides of each potato. Rub the potatoes with the two tablespoons of olive oil and season with salt and pepper. Place onto the baking sheet.
  • Bake for 45-50 minutes or until potatoes are fork tender.

Lime Crema

  • In a medium bowl, mix together the sour cream, lime zest and juice, minced garlic, salt, pepper, and chili paste until well blended. Add the water one teaspoon at a time until the desired consistency has been reached so that the sauce can be drizzled over the potatoes.

Taco Beef Filling

  • Heat a large skillet over medium heat with olive oil. Saute the onion, garlic, and jalapeno for about 3-4 minutes, until soft and translucent.
  • Add ground beef, and cook for 5-7 minutes until browned, breaking it apart as it cooks. If necessary, drain any liquid.
  • Add the ketchup, Worcestershire sauce, brown sugar, mustard, taco seasoning, and water and mix well. Cover and reduce heat to medium low. Simmer for 15 minutes, stirring occasionally.
  • Divide mixture between the four sweet potatoes. Top each with some of the Lime Crema, and sprinkle with freshly chopped cilantro.

Notes

Do not be intimidated by all the steps in this recipe. The Lime Crema and Taco Beef Filling can be prepared as the sweet potatoes cook, saving you some time. 

Nutrition

Serving: 1serving | Calories: 866kcal | Carbohydrates: 65g | Protein: 35g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 154mg | Sodium: 883mg | Potassium: 1473mg | Fiber: 8g | Sugar: 23g | Vitamin A: 32796IU | Vitamin C: 19mg | Calcium: 181mg | Iron: 5mg

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