Preparation time: 10 minutes
Cook time: 45 minutes
Ready in: 55 minutes
Ingredients
- 1 large sweet potato
- 1 tablespoon grass-fed raw milk butter (recommended: Organic Valley)
- 1 tablespoon pure coconut milk
- 1/8 teaspoon unrefined sea salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon olive oil
- 1 clove garlic, crushed and chopped
- 1/4 cup onion, chopped
- 1/2 pound lean ground beef
- 1 cup mushrooms, diced
- 1/2 cup tomato sauce
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried rosemary
Directions
- Scrub the sweet potatoes clean then pierce the skin with a fork. Place sweet potatoes on a microwave-safe dish. Set the microwave on high, and cook for 10-12 minutes or until tender, turning once.
- Cool and cut in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper; set aside.
- Preheat oven to 350°f. Grease a baking dish with olive oil.
- Heat olive oil in a large skillet over medium heat. Sauté garlic and onion in olive oil, cook until onion is translucent and garlic is lightly browned.
- Add the ground beef and cook until meat is no longer pink; drain. Stir in mushrooms, tomato sauce, cinnamon, nutmeg, and rosemary. Pour mixture onto the baking dish.
- Spread mashed sweet potato evenly over meat mixture.
- Bake for 25-30 minutes.