Sweet potato casserole, Paleo crockpot

This is a very good one for one of those days were all you want is comfort food, to feel your belly heavy;) borrowed from Paleo Pot with some additions and subtracts for taste.

What you need:

2 pounds of lean ground beef (other ground animals will work too)
1/2 pound of bacon
8 eggs
3 large sweet potatoes (get 4 just in case)
1 large white onion
1 large red onion
Spices: Cayenne, paprika, garlic, black pepper, oregano
1 large deep rimmed skillet or pan
Coconut Oil to grease your slow cooker

I have also added jalapenos and olives for a mexican flare and then covered the entire crockpot with enchilada sauce and let it cook, when i did this i omitted the eggs.

Food Prep:

Peel your sweet potatoes and microwave them for 2-3 minutes to soften them slightly
Slice your sweet potatoes into 1/8″ slices, or thin like in the picture
Dice your bacon finely and brown it in a pan into crisp pieces
Remove your bacon from the pan and set it aside for later
Dice your onions into large chunks and add to your pan along with your ground beef. Make sure you use a deep skillet or pan big enough to brown 2 pounds of beef and 2 onions.
If you add the jalapeños and olives do so here otherwise continue as written.
Season your beef as you wish. I used a generous amount of cayenne, paprika, black pepper, garlic powder, and oregano.
Make sure your beef is fully browned and onions are translucent.
(Remember if making enchilada style omit the eggs for enchilada sauce)
Beat your 8 eggs in a bowl, blender, or food processor.

Assembly:

Grease your slow cooker with some coconut oil.
Line the bottom of your slow cooker with slices of sweet potato. Just enough so that you cover the bottom.
Spoon in a layer of your seasoned beef onto the sweet potatoes.
Sprinkle some of your crisped bacon pieces on top of the beef. Add some enchilada sauce if you are going that route…

Repeat.
The goal here is to keep layering evenly until you use up your supplies. If you end up with some extra sweet potatoes, I’m sure you can think of a few ways to eat them later.
Once you have finished layering, pour your egg mixture over the top or enchilada sauce if that is your plan…
if using eggs it sounds odd but turns out really good. The eggs will fall into place and make the magic happen.

Cook on low for 6 hours.
I you have time you can allow pot to cool. If your ceramic crock is removable, throw it in the fridge overnight. This will allow the dish to congeal and set nice. You can then slice the casserole into pretty pieces like in the picture. We just ate it when we got home, no cooling time.

I am planning on making this again this week so will update with pictures;)

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