Bittersweet Chalkolate

Blog about cooking, teaching, and everything else that is my life.

April. Cooking challenge. Day 10.

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One of my first food discoveries here in Canada was sweet potato. Back home in Russia all we have is just your regular boring potato. Here, on the other hand, you get yams, sweet potato, sweet purple potato and many other types of potato that are sweet to a certain degree.

I love sweet potato bisque. I love roasting it with rosemary and honey or maple syrup. I love sweet potato puree. Today is the first time I am using sweet potato as a substitute for bread. And wasn’t that ever a good decision. The star of tonight is Baked Sweet Potato Sloppy Joe.

baked potato



  • 4 medium (7 oz each) sweet potatoes, washed and dried
  • 1/2 lb 93% lean ground beef
  • 1 teaspoon seasoned salt (such as Montreal Steak)
  • 1/3 cup chopped carrot
  • 1/3 cup chopped onion
  • 1/3 cup chopped mushrooms
  • 2 tablespoons chopped red bell pepper
  • 1 clove garlic, minced
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp Worcestershire sauce
  • 8 oz can tomato sauce
  • 2 teaspoons tomato paste
  • 1/3 cup water
  • 1 chopped scallion, for garnish




  1. Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow cooker low 6 to 8 hours or oven 425F about 45 minutes, or until tender.
  2. Heat a medium skillet over medium high heat. Add the meat and steak seasoning to the pan and cook, breaking it up into small pieces. Add the onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 4 to 5 minutes. Add tomato sauce, paste and water to the skillet, stir to combine. Cover and reduce heat to simmer and cook until carrots are tender, about 15 to 20 minutes.
  3. To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with 1/2 cup of meat and scallion for garnish.


I didn’t have mushrooms but let me tell you that even without mushrooms it tastes delicious. That’s number one. Number two is that I as usual halved the recipe. We try not to eat too much for dinner so I still had leftovers, but you will have to be a judge of how much to make for your family. And I had no scallions for garnish. It is Monday night. I am happy I am alive and still somewhat sane. Who cares about garnish on a Monday night anyway?




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