Yield: 4 servings
INGREDIENTS:
2 large sweet potatoes
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 lb. ground beef
1-2 cups Paleo ketchup
2 tbsp Paleo spicy mustard
1 tbsp honey
1 tbsp apple cider vinegar
1/4 cup water
Salt and pepper, to taste
DIRECTIONS:
- Preheat the oven to 375 degrees F.
- Poke the sweet potatoes with a fork and place onto a baking sheet.
- Bake for 50 minutes or until soft.
- Remove from the oven and let cool.
- Cut in half.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the onions with a pinch of salt and sauté for 4-5 minutes, until soft.
- Stir in the bell peppers and cook for another 2 minutes.
- Add the ground beef and cook until browned, stirring regularly.
- Stir in the ketchup, mustard, honey, and vinegar.
- Add the water (if necessary) and bring to a low simmer, then cover and cook for 12-15 minutes until the liquid is mostly absorbed.
- Adjust salt and pepper to taste, and add more ketchup or mustard as necessary.
- Spoon over the sweet potato halves to serve.