- 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.
- 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
- Wash the sweet potatoes and prick them with a fork or knife on all sides.
- 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).
- While the potatoes are cooking, chop the carrots and onion. Then, brown the meat with the onion and carrots.
- Stir in spices + salt and pepper (not the second amounts listed yet)
- Scoop the potatoes out of their skins into a large bowl.
- To the bowl, add: eggs, ghee, coconut milk, and remaining salt and pepper
- Using an electric blender, blend the potato mixer until smooth.
- 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:
- Preheat the oven to 350 F and remove the dish from the refrigerator.
- After the oven is preheated, bake for 25 min.
- 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.
- Serve with ketchup and enjoy!