This recipe came to me in a dream. That dream was the culmination of some of my favourite ingredients, which also happen to be the sweethearts of Paleo cooking land as well! Delicious bacon, tasty beef and super sweet potato. They all come together in this deceptively easy dish. It looks like more work than it actually is, don’t be fooled! Try it, you’ll see. Make sure you read the whole recipe through. This is a layered pie and you’ll be making the two elements at once.
The Cow and Pig here are so proud of their excellent meaty collaboration. High five guys!
Beef and Bacon Sweet Potato Pie [Primal, Paleo-adaptable, Gluten-Free]
- 1/2 lbs Bacon
- 2 lbs Ground Beef
- 1 Sweet Vidala Onion (Pureed)
- 3 Cloves Garlic (Pressed)
- 1 Can Crushed Tomatoes
- 1 tsp Black Pepper
- 2 Tbsp Rustic Tuscan Seasoning or Mrs. Dash Seasoning
- -Substitute a combination of garlic powder, dried bell peppers, rosemary, basil, oregano and lemon
- 2 Large Eggs
- 1 1/2 lbs Sweet Potato
- 2 Tbsp Butter or Coconut Oil
- 1/2 Cup Goat Cheese or Coconut Butter
Preheat the oven to 350. Take half a package of Bacon and cook in a large pan until crispy. (Save the rest for tomorrow’s breakfast.) Set aside to cool, and then cut up into smaller pieces. Peel and chop the Onion, and then using a food processor, puree until finely minced. I make this for picky eaters with microscope eyes so the onions must be tiny! Using the Bacon fat, cook the Onions until slightly golden, and then add the Garlic.
Cook until aromatic and then add the Beef to brown, breaking it up as you go. When the meat is almost fully cooked, add the Crushed Tomatoes and the seasoning. Cook off any extra liquid. Add the chopped Bacon back into the mix. Allow to cool slightly.
While the Onions are cooking peel and cut up the Sweet Potato into 1 1/2 inch cubes (approximately). Toss into a pot, and cover with water. Salt and bring to a boil. Boil until fork tender and then drain. Turn off the heat and return to the burner. Toss in the Butter or Coconut Oil. Add the Goat Cheese or Coconut Butter. Using an immersion blender, puree until smooth. If you don’t have an immersion blender, clean out your food processor of any Onion bits, and process until smooth. Set aside.
If you want this pie to be deep, find your deepest square casserole dish, and put in the meat mixture, adding the two eggs and mixing well. Smooth until the top is flat. Spoon on the Sweet Potato topping, distributing it evenly, and then smooth the top. You can also cook this in a large lasagna pan if you prefer shallower slices. Follow the same procedure.
Pop it into the oven and cook for 45 minutes. Allow it to sit for a few minutes to set up, but be prepared to scoop it out of the pan. It’s not going to look lovely! It cuts up much better cold, and then reheated for leftovers. This makes a lot, so unless you make it for a party, there should be plenty to enjoy the next day!