Sloppy Joe Stuffed Sweet Potatoes

Sloppy Joe Stuffed Sweet Potatoes

Ingredients:
4 small sweet potatoes, one for each person you're serving

For the sauce:
3 medjool dates, soaked in very hot water for 5 minutes to soften, then pitted
1/4 cup water (can use the soaking water)
1/4 cup tomato paste
1 cup tomato sauce, no salt added
3.5 TBSP apple cider vinegar
1 TBSP coconut aminos
1 tsp spicy brown mustard
1 tsp onion powder
1 tsp garlic powder
1/2 tsp smoked paprika
1 tsp salt

For the meat mixture:
1 lb ground chicken breast (or you can use ground turkey or beef)
1/2 green pepper, diced
1/2 red pepper, diced
1/2 medium onion, chopped
1 garlic clove, minced
Sea salt to sprinkle on meat as it is browning

Directions:
1.  Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil.  Poke holes in the sweet potatoes with a fork to release the steam.  Bake in preheated oven for about 1 hour, or until the potatoes feel soft to touch.
2. To prepare the sauce, you'll need a high speed blender or food processor.  Puree the soaked, pitted dates with the water and tomato paste until it is almost smooth, then ad the remaining sauce ingredients and puree until completely smooth.  Set aside.
3. Heat a medium/large skillet over med/high heat.  Spray pan with olive oil.  Once the skillet is hot, add the meat and onions.  Cooke until the onions are translucent and the meat is halfway browned, then add the diced peppers and minced garlic.  Stir to combine and continue to cook until the meat is cooked completely through. 
4.  Remove from heat and drain off about half the liquid, then add all of the sauce to the skillet and stir to combine.  Heat over medium heat and allow to gently simmer, stirring occasionally for 10 minutes or so, then remove from heat.
5.  Cut each potato in half and scoop in desired amount of sloppy joe mix. 

You could also serve the sloppy joe mix in the cauliflower "everything" rolls, over zucchini noodles or other type of vegetable noodles.