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Recipe notes:

  • This was a staple during the times when we ate on a very strict Whole 30 or dairy-free diet.
  • If you do not need to eliminate dairy from your diet, replace the ghee or plant-based butter with real butter and the coconut milk with whole milk.


Prep bin:

  • 4 lg. sweet potatoes
  • 1 med. onion
  • 2 tsp cinnamon + 2 tsp allspice + 2 tsp nutmeg + 1 1/2 tsp salt, 1 tsp black pepper
  • 1/2 tsp salt + 1 tsp black pepper


  • 2 lbs. ground beef or venison

Pull out same day:

  • 4 lg. carrots
  • 2 T ghee or plant-based butter (refined coconut oil works too)
  • 1/2 cup full-fat canned coconut milk
  • 2 eggs

Prep Instructions:

  1. Wash the sweet potatoes and prick them with a fork or knife on all sides.
  2. Cook your sweet potatoes until done. This can be done in a microwave (pierce, wrap in a moist paper towel, and cook for 15 min), or in an instant pot (30 min + 10 min npr). If using the oven, allow extra time (45-50 min. at 425 F).
  3. While the potatoes are cooking, chop the carrots and onion. Then, brown the meat with the onion and carrots.
  4. Stir in spices + salt and pepper (not the second amounts listed yet)
  5. Scoop the potatoes out of their skins into a large bowl.
  6. To the bowl, add: eggs, ghee, coconut milk, and remaining salt and pepper
  7. Using an electric blender, blend the potato mixer until smooth.
  8. Dump the meat mixture into a 9 x 13 pan. and then spread the potato mixture over the meat. Cover and refrigerate until ready to bake.

48 minutes before you plan to serve dinner:

  1. Preheat the oven to 350 F and remove the dish from the refrigerator.
  2. After the oven is preheated, bake for 25 min.
  3. Switch the oven to “broil” and cook for about 8 more minutes, but do NOT walk away! When the top begins to brown, remove from the oven.
  4. Serve with ketchup and enjoy!

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