2-3 sweet potatoes, scrubbed and cut in half
1 medium onion, chopped
1 medium red or green pepper, chopped
3 tbs. tomato paste
2 tbs. water
2 medium carrots, finely chopped or grated
1 lb. ground protein
15 oz. can no-salt added tomato sauce
palm sugar or stevia, to taste (I used 1/2 tbs.)
1.5 tbs. apple cider vinegar
1.5 tbs. dijon mustard
1/4-1/2 cup water
salt, pepper, garlic powder, etc. to season potatoes

Preheat oven to 425. Cover a baking sheet with parchment, foil or a Silpat liner. Place potatoes cut side down on the sheet and cook for 30 minutes or until soft.

While potatoes are baking, heat a large skillet over medium. Add onion and peppers, cooking for about 5 minutes or until soft. Add tomato paste, water and carrots, cooking for another 2 minutes. Add ground meat and break up with a wooden spoon. Cook until meat is no longer pink, stirring occasionally to keep it from sticking.

Add tomato sauce, sweetener, vinegar, mustard and water. Allow to come to a low boil, then lower the heat and cover. Cook for 15 minutes or until most of the liquid is absorbed, stirring a couple of times.

Taste for seasoning.

Meanwhile, remove potatoes from oven and allow to cool. Once cool enough to handle, carefully scoop out the cooked flesh and place in a large bowl. Add the cooked ground meat mixture and stir to combine. Season to taste with salt, pepper and garlic powder (I added a little hot sauce too!).

Place the empty potato skins back on the baking sheet and stuff them with the potato/meat mixture. Put back in the oven for about 5 minutes before serving.