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white oval shaped dish with plantain casserole and a spoon displaying ground beef filling with a green and white cloth napkin

Plantain Casserole (AIP, paleo, grain-free)

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5 from 18 reviews


This Plantain Casserole is made with mashed sweet plantains and white sweet potato and a ground beef filling mixed with fresh herbs, capers and olives. It’s AIP, paleo and grain-free. 




  • 2 ripe plantains (should be very yellow with a few brown/black spots)
  • 2 medium-sized Japanese sweet potatoes or 1/2 lb cassava/yucca
  • 1/2 tsp salt (plus more to taste)

Meat Filling

  • 2 TBSP olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, crushed
  • 1 lb ground beef or pork
  • 1 tsp sea salt
  • 1/4 cup fresh cilantro, chopped
  • 4 sprigs fresh thyme
  • 2 TBSP capers
  • 3 TBSP olives (green or kalamata), chopped
  • 2 TBSP raisins
  • 2 TBSP coconut aminos or nomato sauce



  1. Boil plantains and sweet potatoes with skins on in a large pot until fork tender. Remove skins and use food processor or potato masher to blend into a mash along with sea salt to taste.

Meat Filling

  1. In a large skillet add olive oil over medium heat.
  2. Sauté onions and garlic until onions turn translucent and then add in fresh herbs, ground meat and salt, and cook until brown (about 5 – 7 minutes)
  3. Reduce heat slightly and add capers, olives, raisins and coconut aminos or nomato sauce and sauté an additional 5 minutes.
  4. Once meat is fully cooked, taste and adjust salt as necessary.


  1. Preheat oven to 350F
  2. In a casserole dish (8 x 8 or 9 x 13 inch works well), add ground meat mixture in a thin layer and top with plantain and sweet potato mash.
  3. Bake in middle rack of oven for 15 minutes. Serve warm.
  • Cook Time: 60 minutes
  • Category: Casserole