Beef and Sweet Potato Casserole Recipe

5 from 1 vote

This beef and sweet potato casserole with almonds and pecans is half dinner and half dessert - the experience depends on each forkful.

Course Main Course

Cuisine American

Keyword Beef, casserole, paleo, recipe, sweet potato

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 663kcal

Cost 10

Place diced sweet potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat.
3 to 4 sweet potatoes
Reduce the heat to medium and simmer for 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.
Sea salt and freshly ground black pepper, 4 tbsp. ghee
Heat a skillet over medium heat.
Add the beef and cook until no longer pink, about 6 to 8 minutes, breaking the meat apart while cooking.
1 lb. ground beef
Season the beef to taste, and add the thyme, cinnamon, and paprika. Mix everything until well combined, remove from heat and set aside until it cools down a bit.
1 tsp. fresh thyme, ½ tsp. cinnamon, Sea salt and freshly ground black pepper, ½ tsp. paprika
Preheat oven to 375 F.
In a bowl, combine the beef, almonds, pecans, almond flour, and egg.
¼ cup almonds, 1 egg, ½ cup almond or coconut flour, ¼ cup pecans
Layer the bottom of a baking dish with the mashed sweet potatoes and top with the beef and almond mixture.
Bake in the oven for 15 to 20 minutes or until the top is crisp.
Serve warm.