I’m really not sure why I’ve named these “naked” sloppy joes, because that would insinuate that there’s no bun at all. Technically, these are “open faced” sloppy joe’s, but in light of this meal being messy and fun, I figured I’d change things up a bit and call ‘em naked…. I thought about naming them “topless,” but that might cause some odd visitors to my blog after some naughty Google searches.
I’ve never made a sloppy joe before, but when Sir Kensington’s sent me a box of their ketchups and mayonnaises, I immediately thought of the 1995 Marykate and Ashley Olsen movie It Takes Two and the scene where one of the twins bites into her first sloppy joe and then ravenously devours it, screaming “this is really good!” I also think of the scene in Billy Madison, where the mess hall lady scoops out the sloppy joes and cackles out, “I know how yous kids like ‘em sloppy.” Ahhh…. classic.
Gosh, I love the Olsen twins. And Adam Sandler.
After seeing Sir Kensington’s at Whole Foods, I was hooked. Their adorable artisanal packaging and non-GMO labeling drew me in! Sir K’s sent me a Chipotle Mayo, Classic Mayo, Spiced Ketchup and Classic Ketchup. I tried them all and they’re all way more flavorful than traditional brand condiments. For today’s post, I used the Spiced Ketchup for my sloppy joes.
The spiced ketchup adds a kick of spice and extra sweetness that a traditional ketchup won’t give you. Paired with chopped green bell peppers, garlic, onion, worcestershire sauce and beef, this sloppy joe mixture will bring you right back to your childhood days in the 90s (or 80s or 70s or 60s) eating at summer camp or at lunch hour at school.
They’re packed with juicy flavor and when topped on an Inspiralized bun, they’ve got even better texture, health benefits and flavor! The sweet potato really adds more taste than a regular bun – just eat this with a fork and knife! It’ll still be “sloppy,” but a little more controlled.
Before I scoop on the meat, I smear about a tablespoon of the spiced ketchup on top, creating more juiciness as the warm bun melts the ketchup.
Best part? These are gluten-free and Paleo! Even sloppy joes can be healthy!
Sir Kensington’s sent me an extra box of their condiments, so I ran a giveaway on my Instagram account. If you’re not follow me already, click here and do so. I run giveaways on there that I don’t on my blog! Congratulations to Ashley from Baker by Nature who won!
- For the buns:
- 1/2 tbsp olive oil
- 1 large sweet potato (about 340 g), peeled, Blade C
- salt and pepper, to taste
- 1 tsp garlic powder
- Place a large skillet over medium heat and coat with cooking spray. Place in the sweet potato noodles and season with salt, pepper and garlic powder. Cook for about 7 minutes or until noodles have softened completely. The noodles will turn bright orange as they cook.
- Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.
- Take out two 6oz ramekins. Place in enough noodles to pack the ramekin half-way full.
- Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15 minutes.
- While the noodles are cooling, begin to prepare your sloppy joe filling. Place a large skillet over medium heat and add in the olive oil and cook for 1 minute. Then, add in the red onion, green pepper and mushrooms. Cook for 3-4 minutes, stirring frequently, until vegetables begin to soften.
- Push the veggies to the side of the skillet and add in the beef. Break up with a wooden spoon and crumble the beef. Let cook for about 2 minutes, flip over and cook for another 2 minutes. Once the beef is cooked through, add to the veggie mixture and stir to combine. Season with salt and pepper.
- Add in the worcestershire sauce, beef broth and 2 tbsp of the spiced ketchup and stir to combine. Let simmer until mixture thickens and no liquid remains. Once done, turn off the heat and leave in the skillet.
- As the sloppy joe mixture simmers, remove the cans and paper from the two ramekins. Place another large skillet over medium-low heat and add in the olive oil. Very carefully, over the skillet, turn one ramekin over and tap the bottom with one hand until the noodles come out. Repeat for the other ramekin.
- Cook (without moving) the noodle buns for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
- Place each noodle bun on a separate plate and smear with the other tbsp of spiced ketchup. Top with the sloppy joe mixture. Enjoy!