This whole food recipe is wonderful for those who are looking for a wholesome, filling and inexpensive dinner idea.
While this one calls for ghee or clarified butter in order to follow the Paleo diet plan, you could use regular butter if you’re not following any particular meal plan. The coconut milk imparts amazing natural sweetness and flavor to the sweet potatoes and really brings the dish together.
2 Lg Sweet Potatoes
4 Tbs Clarified Butter (or ghee)
1/2 c. coconut milk
1 Onion, diced
2 stalks celery, finely chopped
2 carrots, chopped
1 lb ground meat (beef, bison, lamb, venison, etc)
1 tsp minced garlic
1 tsp pink Himalayan Salt
1/2 tsp freshly ground black pepper
1/2 tsp dried Oregano
1/4 tsp marjoram
Peel the sweet potatoes and put them in a pot, cover with cold water. Bring to a boil and boil the potatoes until they’re fork tender, (approximately 10 minutes).
While the potatoes are cooking- heat 2 tbs of clarified butter in a skillet, add the carrots, onions, and celery, sauteeing until the vegetables are soft.
Add the garlic and ground meat, cooking until the meat is browned and no longer pink. The potatoes should be just about done at this point.
Drain the potatoes and add half of the clarified butter and half of the coconut milk, Whip or mash until light and fluffy, adding additional coconut milk as desired, set them aside.
Season the meat with the thyme and marjoram, salt and pepper, stirring well. Transfer the meat/veggie mixture to a 9″x12″ casserole dish and then top with whipped sweet potatoes.
Bake at 375 F for about 20 minutes.