If beef and potato casserole sounds like something your Grandma might have made many years ago, perhaps with some carrots, corn or peas in it for variation and color, you will be happy to know that this “modern” beef and sweet potato casserole is absolutely rich in Paleo goodness. First of all we are using sweet potatoes, which are rich in vitamins B1, B12 and vitamin A. Secondly, we are eliminating gluten-based thickeners and using chopped almonds and pecans, along with almond or coconut flour, instead. The combination of sweet potatoes and nuts is incredible, you’ll have to bake and taste it for yourself!
While nuts and seeds probably shouldn’t be snacked and consumed on a daily basis, remember that our ancestors ate them only on occasion too, they are indeed wonderful bites of energy that provide many essential nutrients such as copper, manganese and magnesium. If your digestion allows for it, enjoy them for all they have to offer. When in doubt, you can always soak your seeds and nuts overnight in water to rid them of most of the phytic acid and antinutrients. This simple act of soaking nuts may also lead you to making your own nut milks without added stabilizers, that can be used in smoothies and Paleo cakes…
Take the lessons from the past, update old recipes that agree with your new Paleo principles and make your Grandparents proud that you can bake an amazing casserole – one that friends and family love too!
Beef And Sweet Potato Casserole Recipe
Protein: 41g / %
Carbs: 33g / %
Fat: 50g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 3 to 4 sweet potatoes, diced
- 4 tbsp. ghee
- 1 lb. ground beef
- 1 tsp. fresh thyme, minced
- 1/2 tsp. paprika
- 1/2 tsp. cinnamon
- 1/4 cup almonds, chopped
- 1/4 cup pecans, chopped
- 1 egg, beaten
- 1/2 cup almond or coconut flour
- Sea salt and freshly ground black pepper
- Place diced sweet potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat.
- Reduce the heat to medium and simmer 9 to 12 minutes, or until easily pierced with a fork.
- Drain well, season the potatoes to taste, add the ghee, and mash to your desired consistency.
- Heat a skillet over medium heat.
- Add the beef and cook until no longer pink, about 6 to 8 minutes, breaking meat apart while cooking.
- Season the beef to taste, add the thyme, cinnamon, and paprika. Mix everything until well combined, remove from heat and set aside until it cools down a bit.
- Preheat oven to 375 F.
- In a bowl combine the beef, almonds, pecans, almond flour and egg.
- Layer the bottom of a baking dish with the mashed sweet potatoes and top with the beef and almond mixture.
- Bake in the oven 15 to 20 minutes or until the top is crisp.
- Serve warm.