Cupcakes have exploded in popularity in recent years with entire bakeries, TV shows, and cookbooks devoted to them. I don’t like refined sugar and food dye–infused cupcakes, but the delivery method is brilliant and our family likes this savory and nutrient-rich alternative. In place of sugar and flour, I make a meat loaf with hidden veggies as the base and a whipped sweet potato “frosting” to top.
6 medium sweet potatoes
1 medium onion
2 pounds ground beef
3 eggs
¼ cup almond flour
1 teaspoon dried basil
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
Sea salt
Freshly ground black pepper
¼ cup coconut oil or 4 tablespoons (½ stick) unsalted butter
Preheat the oven to 375°F.
Pierce the sweet potatoes with a fork and place them in the oven to
bake. Alternately, you may peel, cube, and boil them until soft.
Finely dice the onion and place in a
large bowl. Add the beef, eggs, flour, basil, garlic powder, Worcestershire
sauce, 1 teaspoon salt, and ½ teaspoon pepper. Mix by hand until well
incorporated.
Grease the cups of a muffin pan with
the oil and divide the mixture among the cups. (You can also just press the
mixture in a 9 × 13-inch baking dish.) Place the muffin pan on the middle rack
in the oven and put a baking sheet with a rim under it. Bake for 30 to 35 minutes;
until the meat is cooked through (add an extra 10 minutes for a 9 x 13 dish).
If you baked the potatoes, slice and
remove them from the skin. If you boiled them, remove from the water and
strain. Place the potatoes in a large bowl and add the oil and salt and pepper
to taste. Mash by hand or use an immersion blender until creamy and smooth.
Remove the meat muffins from the oven when they are cooked through (there should not be any pink in the center) and remove from their cups. Top each with a dollop of the mashed sweet potatoes.
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