-2 lb. grass-fed ground meat
-2 sweet potatoes, skinned and chopped thickly
-1/2 cup EVOO (olive oil)
-2 small sweet onions, chopped
-4 stalks celery, finely diced
-A handful of dark raisins, for topping
-Salt and pepper, to taste
-1 tbsp cinnamon
**Pre-heat your oven to 375 F**
1. First steam the sweet potatoes until they are fork tender.
2. In the meantime, dice your onions and celery.
3. Add the olive oil to a large pan on high heat until it warms.
4. Then add the onion and celery and reduce to medium heat, browning both (about 10 minutes)
5. Continue stirring so that they don't burn!
6. Once browned, add the meat and with your spatula crush it up so it becomes small pieces (crumbled).
7. Flip the meat around continuously to mix with the celery-onion and to avoid burning. (should take 10 minutes to brown)
8. While the meat is browning, add your favored amount of sea salt and pepper.
9. By now, your sweet potatoes should be done.
10. Remove them and mash in a bowl. (Wait until step 12 now to do anything with them)
11. Grab two eggs and crack into the meat mixture mixing quickly so that they don't become solidified.
12. Once the eggs are mixed, add in the sweet potato, mixing aggressively until the entire batch is uniform (another 5 minutes in the pan to mix and soften it all)
13. Transfer to a casserole dish.
14. Top with the raisins.
15. Stick in the oven for 40-45 minutes (or until the top is crispy and golden brown).
16. Remove and dig in, it should be hot and juicy :)!
This went over really well at my house yesterday. We were having company and even they enjoyed the paleo version. Of course, I couldn't have done this recipe without the help of my mother and my friend Grace who was helping me in the hectic kitchen while my mother and I were trying to make this and 5 other dishes. Cooking is fun though and I am glad I have pursued it so much in the last year. Until next time!
This recipe is my Yiayia's (Greek for grandma) that she used to make on thanksgiving, except we opted out the bread! In the future, I may be experimenting with an almond flour crumble mixed in, but for now, between my brother's nut allergy and the deliciousness this already has, I think it is fine just the way it is. This is a great recipe for the holiday season and I am definitely going to be cooking it up for my family again during Christmastime. There are so many homey recipes out there right now, it is hard to decided which I want to try to whip up! Anyways, here is the recipe, enjoy...