This is one of my favorite recipes during the holidays. The sweet potatoes and raisins add the perfect amount of sweetness. Sweet potatoes are chock-full of vitamin A, fiber, and antioxidants. Low-carb or diabetic folk can omit the raisins or use 1/2 cup instead of a full cup for less sugar. I recommend using 90% organic grass-fed ground beef to get the most juiciness out of the meat — 85% will garner too much leftover fat and 95% will be too lean. If sweet onions are not on hand, try shallots in place.
I also recommend steaming the sweet potatoes vs. boiling if possible because boiling can lead to excess water in the dish. Vegan or vegetarian? Try Quorn meatless grounds as an alternative.
This dish holds well as leftovers or in the freezer for future meal-prep!
Paleo Thanksgiving “Stuffing”
Ingredients
Instructions
- Pre-heat your oven to 375 F.
- First steam or boil the sweet potatoes until they are fork tender.
- In the meantime, dice your onions and celery.
- Add the olive oil to a large pan on high heat until it warms.
- Then add the onion and celery and reduce to medium heat, browning both (about 10 minutes)
- Continue stirring so that they don’t burn!
- Once browned, add the meat and with your spatula crush it up so it becomes small pieces (crumbled).
- Flip the meat around continuously to mix with the celery-onion and to avoid burning (about 10 minutes to brown)
- While the meat is browning, add your favored amount of kosher salt and pepper.
- By now, your sweet potatoes should be done.
- Remove them and mash in a bowl with a fork or auto masher.
- Grab two eggs and crack into the meat mixture mixing quickly so that they don’t become solidified.
- Once the eggs are mixed, add in the sweet potato mash.
- Mix aggressively until the entire batch is uniform (another 5 minutes in the pan to mix and soften it all)
- Transfer to a casserole dish (pyrex preferred – you may line it with parchment paper at the bottom to prevent sticking if you would like).
- Top with the raisins.
- Stick in the oven for 40-45 minutes (or until the top is crispy and golden brown).
- Remove and let cool for 5 min before digging in!