Ground Beef Stuffed Sweet Potato Pancakes

• 2 large Japanese sweet potatoes, peeled and large diced (about 4 C mashed)
• 2 1/2 C paleo flour blend (King Arthur or Bob’s Red Mill)
• 2 eggs
• 2 1/2 tsp sea salt
• 1/2 tsp cracked black pepper
• 1/2 C coconut milk
• 1 lb. ground beef
• 3 garlic cloves, minced
• 2 tsp Italian seasoning
• 3/4 C chopped mushrooms
• 2 tsp coconut aminos
• 1 tsp balsamic vinegar
• avocado oil for frying

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1. In a medium pot, boiled the sweet potatoes until fork-tender, about 15-20 minutes.
2. In a large sauté pan on medium heat, add the ground beef and garlic. Break the beef up into small pieces and cook until the beef is no longer pink.
3. Add the mushrooms and cook for an additional 2-3 minutes. Drain any excess liquid from the pan.
4. Add in the Italian seasoning, 1/2 teaspoon sea salt, coconut aminos, and balsamic vinegar. Cook for about 5 minutes and remove from the heat.
5. Drain the sweet potatoes and place them in a large bowl. Mash the sweet potatoes with a potato masher until smooth.
6. Mix in the eggs and coconut milk until everything is thoroughly combined. Whisk in the flour and 2 teaspoons sea salt until fully combined. The batter will be thick like a dough
7. Wet your hands with water to keep the dough from sticking to you. Scoop 1/2 cup of batter and roll into a ball. Flatten out the ball and place 2 tablespoons of the beef mixture in the center of the circle. Wrap the dough around the beef so that it is fully enclosed and then flatten it into a pancake shape. Set aside and repeat this process until all the dough has been used.
8. In a large sauté pan on medium heat, add the avocado oil. You want about 1/4 inch of oil for frying. Add a few pancakes to the oil and fry, flipping the pancake and frying both sides. Work in batches and don’t overcrowd the pan.
9. Once all the pancakes are fried, serve as they are or with your favorite dipping sauce. Store any excess in the refrigerator for up to a week or freeze individually.