Paleo/ Recipes

Sweet Potato Lasagna (Paleo)

Sweet Potato Lasagna (Paleo)

I wouldn’t say I am the most creative when it comes to recipe development however,  I am pretty proud of this little dish of comfort food!

There are just some days you want to eat clean but end up with that satisfaction only “comfort” food can give you.  There are so many thing you can do with sweet potatoes but this will go down as one of my all-time favorites.  I categorized this recipe as primary Paleo but I guess it might could be used in your Whole30 efforts but to be honest I am not sure if the Almond Cheese is compliant, I would venture to say it isn’t….

Start by browning your ground beef, I prefer to use a super clean grass fed beef.  MV Produce in Happy, Texas is one of the local companies I prefer to use when buying local grass fed beef and other protein items. You can of course use any lean ground beef, ground turkey or even ground pork.

Once your ground beef has just about browned all the way move the beef to the edge of the pan and add in your chopped sweet onion, fresh minced garlic, compliant tomato sauce or compliant tomato pasta sauce, S&P (M SALT) and seasonings.  I have found that RAO’s sauce has several compliant options and it is SO good and MOST local grocery stores carry it, WHAT? YEAH! Since you are using lean beef once the beef is browned and I’ve added in the garlic, onion and sauce I give my olive oil a spin through the beef for some GOOD FAT.

Set your browned beef to the side and let all of the flavors marry into the beef (off the heat).  While that love connection is happening slice your sweet potatoes SUPER THIN, as you can see I used a combination of traditional sweet potatoes and the queen of sweet potatoes, purple Japanese sweet potatoes. Add them into a pot of boiling water to parboil them just for a bit, you’re only really melting everything together when you bake so you need your potatoes to have started the cooking process before you bake, or, you’ll have hard potatoes that will NOT give you that loving feeling like pasta does. MMMMMKKKAAAYYYY!

Once your beef mixture is in a loving marriage and your potatoes are a little soft, spray your baking dish with olive oil and then just start layering the ingredients just like you would do lasagna. Start with a layer of the sauce on its own, then add a layer of sweet potatoes (making sure they overlap about half-way on each), then the beef mixture, then more sauce, the Trader Joe’s Almond Shredded Cheese (or any non-dairy, non-soy cheese) and then continue to layer this way until baking dish is filled with layer of all the things!

Bake, whip up a GREEN side salad and ENJOY!

Sweet Potato Lasagna (Paleo)

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By Brandy Sanchez Serves: 4-6
Prep Time: 20-minutes Cooking Time: 20/30-minutes Total Time: 1-hour

Sweet Potato Lasagna (Paleo)

Ingredients

  • 1 lb grass fed ground beef (or any lean ground beef is fine, can sub ground turkey, or ground pork/compliant sausage)
  • 2 large sweet potatoes (wash good, leave the skin on) I prefer to use (1) traditional and (1) Japanese sweet potato
  • 1 medium sweet onion (chopped)
  • 4 cloves of fresh garlic (minced)
  • 1 jar of RAO's pasta sauce (I linked in the post above) (READ the label to make sure you're choosing a compliant style)
  • S&P to taste (I love M SALT, I linked it in the post above)
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning (feel free to add more to taste)
  • 2 cups of almond cheese
  • 2-4 tbsp olive oil
  • 2 tsp crushed red pepper (for a spicy garnish to the top before baking) (optional)

Instructions

1

Brown beef in a large skillet

2

Chop sweet onion

3

Mince fresh garlic

4

Once the beef is just about finished browning move it to the side of the pan, add about 1 tsp of olive oil to the middle then add the onion and garlic to the middle of the pan and cook until tender (I like to add a little salt to the onion and the garlic while cooking to draw out the moisture)

5

Once the onions and garlic is cooked mix together with the beef and then add 1 cup of the pasta sauce to the mixture

6

Once heated throughout, remove from heat and set aside (I like to add a tsp or 2 of olive oil to the beef since it's so lean)

7

Slice the sweet potatoes thin

8

In a small pot add the sweet potatoes and just cover with water, bring to a boil and parboil the potatoes (about 5-8 minutes) they should end up soft but you should still be able to hold a slice of the potato between your fingers and it not break

9

Once your beef mixture and potatoes are cooked and ready to roll just layer like you would lasagna

10

Start with spraying your baking dish with olive oil

11

First layer, sauce

12

Second layer, sweet potatoes (make sure they overlap each other about half-way)

13

Third layer, beef mixture

14

Forth layer, more sauce

15

Fifth layer, almond cheese

16

Repeat this process until your dish is full

17

Top with crushed red pepper (optional)

18

Bake in a pre-heated oven at 350 for 20/30 minutes, the cheese will melt, sort of.

19

Also, I feel like this particular brand of almond cheese needs a bit of salt, feel free to sprinkle on your cheese layer as you go

20

Once baked let sit for a few minutes to assist you with cutting and serving

Notes

Love, Olive and Honey

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