I’m not going to lie, the holidays are crazy, and so is my schedule right now! Instead of boring you with my weekly life-lessons and updates, we’ll just get right to the point. Here is a fun recipe that turns another childhood favorite into a more sophisticated, comforting meal. I hope you enjoy it as much as I (and a few taste testers) did!
Ingredients:
- 2 medium sweet potatoes, cut into 1/4″ thick rounds
- 1 TB. avocado oil
- 1 TB. coconut oil
- 1 lb. grassfed ground beef
- ¼ tsp. sea salt
- ¼ tsp ground black pepper
- 2 medium yellow onions, diced
- 1 celery stalk, finely diced
- 1 garlic clove, minced
- 1 TB. tomato paste
- 1 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. paprika
- 1 TB. raw honey
- 2 tsp. apple cider vinegar
- 3 TB. water
- 1 cup spinach leaves (optional)
Instructions:
-Preheat oven to 400 degrees (F)
-In a large bowl toss the sweet potato rounds in avocado oil, salt and pepper
-Place seasoned sweet potato rounds on a large baking sheet lined with parchment paper and bake for about 30-35 minutes, flipping halfway
-While potatoes are baking, add the coconut oil to a large skillet over medium heat and cook the beef until only a little pink remains
-Add the onion, celery and garlic and continue cooking for 2-3 minutes
-Add tomato paste, cumin, chili powder and paprika to the meat mixture and stir for 1 minute
-Add the honey, apple cider vinegar, tomato sauce and water to the mixture, stir to combine and summer on low for 5-10 minutes. Season with salt and pepper
-Once the sweet potatoes are done cooking arrange them on a serving plate with toppings of your choice! I like to add spinach leaves for a fun color pop (they also hold on the meat quite well) or you could use larger lettuce leaves as a “boat” for the sliders
primaltreatsandeats 