Sloppy Joe-Stuffed Sweet Potatoes

Ingredients

• 2 sweet potatoes (about 1 pound each)
• 1 tbsp extra-virgin olive oil
• 12 oz lean ground beef
• 1 cup chopped onion
• 1 cup reduced-sodium black beans, rinsed and drained
• 1 tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup tomato sauce
• 3 tbsp ketchup
• 1 tbsp reduced-sodium Worcestershire sauce
• 2 tsp spicy brown mustard
• 1 tsp light brown sugar
• 3 tbsp chopped dill pickle

Instructions

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef and cook, breaking it up with a wooden spoon, until lightly browned but not completely cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the beef to a medium bowl, reserving drippings in the pan.
3. Add onion to the pan; cook, stirring often, until softened, about 5 minutes. Add beans, chili powder, garlic powder and onion powder; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomato sauce, ketchup, Worcestershire, mustard and brown sugar. Return the beef to the pan. Bring to a simmer and cook, stirring often, until the beef is just cooked through and the sauce has thickened slightly, about 5 minutes.
4. Cut the sweet potatoes in half lengthwise. Press open to make a well in the center of each half. Divide the mixture between the halves. Top with chopped pickle, if desired.