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)
- 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
- 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.
- In a large skillet add olive oil over medium heat.
- 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)
- Reduce heat slightly and add capers, olives, raisins and coconut aminos or nomato sauce and sauté an additional 5 minutes.
- Once meat is fully cooked, taste and adjust salt as necessary.
- Preheat oven to 350F
- 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.
- Bake in middle rack of oven for 15 minutes. Serve warm.
- Cook Time: 60 minutes
- Category: Casserole
Keywords: aip, paleo, whole30, casserole, Caribbean-inspired, pastelle pie, plantain