Recreating a classic dish such as a sloppy joe was a pretty tough feat. I really never ate sloppy joes as a kid and can only remember preparing them once in the kitchen with my mom. I remembered though that it was pretty simple to make – some ground beef, spices, ketchup, Worcestershire sauce, and onions. I was really inspired to recreate it in a healthier way when I received a jar of DelGrosso’s Joe Joe’s Sloppy Joe Sauce in the mail. I definitely wanted to change the type of protein used, get more veggies into the dish, and swap the bread with something more nutritious.
Brainstorming for ideas, I came across a recipe from one of my favorite bloggers, Inspiralized. Since it had a spiralized sweet potato bun as the base it was perfect especially because this would be my first time making them! I referred to her recipe for guidance mostly on measurements and portions and adapted it using the DelGrosso Sloppy Joe Sauce, ground turkey instead of beef, vegetable instead of beef broth and coconut oil as a swap for olive oil.
First task was to spiralize a large sweet potato and sautee it for about 7 minutes on medium-high heat. I used tongs and constantly stirred them around to make sure they didn’t stick to the pan and that each noodle cooked properly.
After cooking the sweet potato noodles, crack an egg over the noodles in a large bowl and mix to combine. To make the buns you would preferably use ramekins but I didn’t have any so I used a muffin tin instead and one small glass bowl (not pictured) to make a larger bun. I filled them about half way and pressed them down firmly. To help keep the noodles pressed down and flat in the muffin tin, I also placed a couple of mini glass jars I had over the noodles. Next, I placed them in the fridge to cool and settle for about 15-20 mins.
For the sloppy joes, I used Plainville Farms 94% lean ground turkey, baby bella mushrooms, red onion, garlic and an orange bell pepper.
Cook the veggies first and then place them to one side of the pan and off the heat. Next, place the ground turkey to the other side, on the heat, and cook through. Mix the veggies back in once the turkey has cooked through. After that I added vegetable broth, Worcestershire sauce, DelGrosso’s Sloppy Joe Sauce, garlic powder, and salt & pepper. I also added about a tablespoon of golden raisins for sweetness.
You’ll want the sauce to simmer (mostly covered) for a little longer so the sauce can thicken with no liquid remaining. While the sauce is simmering you can move on to the sweet potato buns. I used coconut oil to coat the pan on medium heat and ensured the oil heated through. Place each bun on the pan and let it cook on one side without moving it for 3-4 mins and gently flip it for another 2-3 mins.
I then placed about a tablespoon of the Sloppy Joe Sauce on the bun. Pictured here is the larger sweet potato bun that I made in a small glass bowl separate from the muffin tins. After spooning the sauce on top, place the sloppy joe mixture on top. I added a garnish of fresh Italian parsley for some freshness and color but that is totally optional!
I was really pleasantly surprised how everything turned out! The flavors worked really well together. The DelGrosso Sloppy Joe sauce was sweet and smoky and so the sweet potato was the perfect pairing. The sloppy joe ground turkey mixture turned out moist and flavorful!
Recipe adapted from Inspiralized Naked Sloppy Joe’s
- Coconut oil
- 1/3 cup diced red onion
- 1/3 cup diced orange bell pepper
- 1/2 cup chopped baby bella mushrooms
- 1 tbsp golden raisins
- 1/2 pound ground turkey (I used Plainville Farms 94% lean)
- 1 tsp Worcestershire sauce
- 1/2 cup vegetable broth (I used Pacific organic vegetable broth)
- DelGrosso Joe Joe’s Sloppy Joe Sauce
- 1 large sweet potato
- garlic powder
- salt & pepper to taste
- 1 egg
Disclaimer: The DelGrosso Joe Joe’s Sloppy Joe Sauce was sent to You Had Me At Food.