Paleo Sweet Potato Ketchup

The inspiration for this sauce?  My Paleo Mexican Meatloaf.  I was on the path to creating my version of a Paleo mole sauce, and stopped halfway through the process to taste the base.  It was delicious enough to stand alone as a play on the ketchup of traditional meatloaf recipes.  It isn’t quite the ketchup flavor that you would want to dip fries in, but it has a tomatoey tang along with the roasted veggies that made it the perfect “ketchup” topping for the Paleo Mexican Meatloaf.

The amount of salt is something that you will have to adjust based on your taste buds.  I tend to be less heavy-handed with salt, but this sauce does benefit from a little bit in order to bring out the flavors of the ingredients.  Start with the 1/2 teaspoon, mix all of the ingredients, and then taste the product.  If it needs more salt, add more.  The same goes for the amount of water.  You don’t want a “ketchup” that is too runny, and depending on the size of your sweet potato – you may need more or less water than I used to get the consistency you want for the sauce.

If you want to make the Paleo Sweet Potato Mole Sauce for the top of the Mexican-inspired meatloaf, it is the same recipe just with more ingredients.  If you can’t decide between the sauces – make both!  Pour half of this ketchup mixture to use for one loaf of meatloaf, then halve the ingredients in the mole.  Or, you can make one now and the other later.  No matter what combination you choose, the flavor profile of this meatloaf dish packs a punch!


  • 1 medium sweet potato
  • 1 medium onion, cut into wedges
  • 4 (1 inch) strips and lid of red bell pepper (about a 1/3 of the pepper)
  • 4 (1 inch) strips and lid of yellow bell pepper (about a 1/3 of the pepper)
  • 4 (1 inch) strips and lid of orange bell pepper (about a 1/3 of the pepper)
  • 1 tbs coconut oil
  • 1 1/2 cup fire-roasted tomatoes, diced or crushed
  • 1/2 cup water
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • 1/2-1 tsp sea salt, depending on taste


  • 1. Preheat oven to 350 degrees
  • 2. Place onion, bell peppers, in an aluminum foil-lined roasting pan, and lightly coat in coconut oil
  • 3. Bake for 20-25 minutes, or until slightly softened and browned
  • 4. Set aside to let veggies cool
  • 5. Wrap sweet potato in a paper towel and place in microwave for 3 minutes, turn over, and cook for another 1-2 minutes or until cooked through
  • 6. Let cool for a few minutes, then scoop sweet potato out of skin into a small bowl
  • 7. Into a Vitamix, blender, or food processor, pour water, fire-roasted tomatoes, roasted veggies, sweet potato, garlic powder, paprika, pepper, and salt
  • 8. Blend on HIGH for 1-2 minutes, or until smooth
  • 9. If it is too thick for your taste, add a tablespoon or two of water, and blend again until water is incorporated
  • 10. Taste, and add more salt if necessary
  • 11. Pour on top of Paleo Mexican Meatloaf, reserve extra to serve with meatloaf slices
  • 12. Enjoy!