Sloppy Joe Sweet Potato Fries
Everyone needs a classic Sloppy Joe recipe in their repertoire, especially if you have kids at the table. Serve over Sweet Potato Fries as recommended or hamburger buns and baked potatoes work well too. The cornstarch on the Sweet Potato Fries gives them a crispy coating without deep frying.
1. Heat oil over medium heat in a large skillet; cook onion, green pepper, celery and garlic, stirring, for about 5 minutes or until softened. Add beef and cook, using back of spoon to break up meat into small chunks, for about 8 minutes or until the beef is browned.
2. Add ketchup, tomato paste, Worcestershire sauce and 1 cup (250 mL) water, stirring to dissolve the tomato paste. Stir in sugar, chili powder, smoked paprika, onion powder, salt, hot pepper flakes and hot pepper sauce (if using); bring to a simmer.
3. Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally, until thickened and flavours are blended.
4. Sweet Potato Fries: Meanwhile, peel sweet potatoes and cut lengthwise into ¼-inch (5 mm) thick wedges. (If the potatoes are large, cut in half crosswise first and then cut each half lengthwise into wedges.)
5. Place potatoes in a large sealable bag and sprinkle in cornstarch and salt. Seal bag and shake to evenly coat the potatoes with cornstarch. Add oil to bag and seal again. Tip the bag back and forth to evenly coat potatoes with oil.
6. Arrange potatoes in a single layer on 2 large rimmed baking sheets. Bake in preheated 400°F oven for 15 to 20 minutes or until starting to brown on the bottom. Flip the wedges and bake for 15 to 20 minutes or until golden and tender.
7. Arrange Sweet Potato Fries on a serving platter or divide among serving plates or bowls and top with the sloppy Joe mixture. Garnish with green onions, if desired.
Be sure to skip the parchment paper to line the baking sheet when roasting sweet potatoes, since cooking them directly on the baking sheet will make crispier fries.
Ingredients
Directions
1. Heat oil over medium heat in a large skillet; cook onion, green pepper, celery and garlic, stirring, for about 5 minutes or until softened. Add beef and cook, using back of spoon to break up meat into small chunks, for about 8 minutes or until the beef is browned.
2. Add ketchup, tomato paste, Worcestershire sauce and 1 cup (250 mL) water, stirring to dissolve the tomato paste. Stir in sugar, chili powder, smoked paprika, onion powder, salt, hot pepper flakes and hot pepper sauce (if using); bring to a simmer.
3. Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally, until thickened and flavours are blended.
4. Sweet Potato Fries: Meanwhile, peel sweet potatoes and cut lengthwise into ¼-inch (5 mm) thick wedges. (If the potatoes are large, cut in half crosswise first and then cut each half lengthwise into wedges.)
5. Place potatoes in a large sealable bag and sprinkle in cornstarch and salt. Seal bag and shake to evenly coat the potatoes with cornstarch. Add oil to bag and seal again. Tip the bag back and forth to evenly coat potatoes with oil.
6. Arrange potatoes in a single layer on 2 large rimmed baking sheets. Bake in preheated 400°F oven for 15 to 20 minutes or until starting to brown on the bottom. Flip the wedges and bake for 15 to 20 minutes or until golden and tender.
7. Arrange Sweet Potato Fries on a serving platter or divide among serving plates or bowls and top with the sloppy Joe mixture. Garnish with green onions, if desired.
Be sure to skip the parchment paper to line the baking sheet when roasting sweet potatoes, since cooking them directly on the baking sheet will make crispier fries.
