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Inspiralized Naked Sloppy Joe Buns with Sir Kensington’s Spiced Ketchup

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 2


  • 1 tbsp olive oil
  • 1/3 cup diced red onion
  • 1/3 cup diced green pepper
  • 1/2 cup sliced and roughly chopped sliced button mushrooms
  • 1/2 pound lean ground beef
  • salt and pepper to taste
  • 1 tsp worcestershire sauce
  • 1/2 cup beef broth
  • 2 tbsp Sir Kensington's spiced ketchup
  • 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
  • 1 large egg
  • 1 tbsp Sir Kensington's spiced ketchup


  • 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!