RECIPESLIFESTYLEABOUTCONTACTBEAUTYCOUNTER

Beef

August 11, 2021

Ground Beef Stuffed Sweet Potato Pancakes

jump to recipe

This recipe took a little time to play around with and perfect. The finished product turned out better than I had anticipated. I made a dough using mashed sweet potatoes and a paleo flour blend. I stuffed the pancakes with a seasoned ground beef mixture and fried them until golden brown. I used Japanese sweet potatoes for this recipe, but you can use russet potatoes instead. These make excellent on-the-go breakfast food. You can make a full batch and freeze them individually. Pull one out in the morning and heat it in a toaster or air fryer.

‍

Ground Beef Stuffed Sweet Potato Pancakes

These little stuffed sweet potato pancakes are delicious and can work for breakfast or lunch. They are Paleo and gluten-free.

Prep:
30
min
cook:
20
min
total:
50
min
Print It
Author:

Elishah

Ingredients
  • 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

‍

Instructions
  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.

You might also like

Pumpkin Pie Chia Seed Pudding
Honey Roasted Spiced Nuts
Mixed Fruit Chia Seed Pudding

Hi, I'm Elishah

I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.

more about me
Most Popular
Gluten Free Cinnamon Roll Mug Cake
Goat Cheese & Caramelized Onion Crostini
Easy Acai Bowls

Comment

Did you love this? Let us know!

Name
Email
Message
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
RECIPESABOUTCONTACT
COPYRIGHT © Spoonsnspices 2021