The Bay Area this past week has been positively splendid and I find myself craving spring. Even though I wouldn’t mind fresh strawberries and cherries on a cloudless day like this one, I can’t bid farewell to this season without an ode to a winter favorite: the sweet potato.
This dish offers a good balance of nutrient-dense carbohydrates and satiating protein–easy to prep ahead and have waiting for you after a long day on the go.
Carotenoid pigments can be thanked for giving sweet potatoes their gorgeous hue. Beta carotene is a standout in these tubers, a powerful antioxidant and precursor to vitamin A, supportive of vision and the immune system. Additionally, because of their high fiber content, they have shown potential to manage blood sugar which creates even-keeled energy. A veggie that tastes like dessert but minus the spikes and crashes in energy.
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 celery stalks, sliced
- 2 large carrots, sliced
- 1 lb ground grass-fed beef or turkey
- 4 cups sweet potato, cubed (about 2 medium sized potatoes)
- 1/2 cup broth
- 1 tsp fresh parsley, chopped
- Salt and Pepper
- Paprika and fresh rosemary to garnish
- Grease a 8 x 8 inch dish and set aside. Preheat oven to 375 F.
- In a large skillet, sauté diced onions with 1 tbsp olive oil for about 3 minutes.
- Add in ground protein and cook for an additional 2-3 minutes.
- Add in celery and carrots and allow it to cook until meat and vegetables are tender.
- Prepare sweet potato mash by placing cubed sweet potatoes in a medium pot covered with water and bring to a boil, then reduce to medium heat. Allow it to simmer for about 8-10 minutes.
- Drain sweet potatoes and transfer to a bowl to mash with a fork until smooth. Add in 1 tbsp of olive oil with some salt and pepper.
- Pour meat mixture into your 8 x 8 dish.
- Cover with the mashed sweet potatoes and spread evenly on top.
- Bake for about 15-20 minutes.
- Garnish with rosemary and paprika.
