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plate with 3 stuffed sweet potato cakes

AIP Stuffed Sweet Potato Cakes (paleo, grain-free)


These AIP Stuffed Sweet Potato cakes are fun, filling and delicious! Creamy white sweet potatoes are paired with a flavourful beef filling and topped with a delicious avocado crema.



Ground Beef Filling 

  • 1 TBSP extra virgin olive oil 
  • 1 lb extra lean ground beef 
  • 1/2 tsp dried basil 
  • 1/2 tsp oregano 
  • 1 1/2 tsps salt 
  • 1 tsp onion powder 
  • 1 tsp garlic powder
  • 1/4 cup fresh parsley, chopped
  • 1 cup mushrooms (button or cremini) finely diced
  • 2 cups kale, roughly chopped 

Sweet Potato Cakes

  • 2 cups white sweet potato or Japanese sweet potato, boiled and mashed (about 3 large sweet potatoes)
  • 2/3 cup cassava flour 
  • 3/4 tsp sea salt 
  • 1.5 TBSP olive oil (for frying)

Avocado Crema (Optional)

  • 1 small avocado 
  • Juice 1/2 lime 
  • 3 TBSP additive free, full fat coconut milk  (substitute with tigernut milk for coconut free)
  • 1 tsp salt 


Beef Filling

  1. Add olive oil to large skillet and heat on medium heat.
  2. Once hot, add ground beef, basil, oregano, salt and onion and garlic powder. Sauté 3-4 minutes or until beef is beginning to brown. 
  3. Add add mushrooms and sauté 1-2 minutes.
  4. Next, add kale and stir so that the kale wilts. Finally, add parsley and sauté 1 minute. Remove pan from heat. 

Sweet Potato Cakes 

  1. Peel, chop, boil and mash sweet potatoes. 
  2. Measure out 2 cups of sweet potato mash and mix together with cassava flour and salt until ingredients come together into a pliable ball of dough. If necessary, add a tiny bit more cassava flour to achieve this consistency. You want a soft and pliable dough that is not wet or sticky. 
  3. Place ball of dough between two pieces of parchment paper. Using a rolling pin, roll out the dough to 1/4 inch thick. If you roll them thinner than this, they will likely break. 
  4. Next, cut rounds out of the dough about 2.75 – 3 inches in diameter. You can do this using a round pastry cutter – I used the cover to a 1/2 pint sized mason jar. 
  5. Fill half of the rounds with about a TBSP of filling. Try to avoid getting filling too close to the edges, since this is what the remaining circles of dough will adhere to. Gently wipe away excess with your your finger or a small towel if need be.
  6. Next, place the remaining rounds of dough on top of each filled one. Using wet fingers, press the edges to seal and smooth.
  7. Heat a large skillet on medium heat and add olive oil. Once the oil is hot, add 3-4 of the sweet potato cakes for 4-5 minutes and then flip. Cover your pan, reduce heat slightly and let cook another 3-4 minutes until they are golden brown. Repeat with remaining sweet potato cakes.*
  8. Allow to cool a few minutes before serving. 
  9. Optional – Garnish with additional parsley and serve with avocado crema if desired.

Avocado Crema (Optional) 

  1. Peel and mash avocado and combine with lime juice, coconut milk and salt. Add more coconut milk as desired to reach your preferred consistency. 


*I’ve found that working in batches is important to give you space to maneuver your spatula and flip them without them falling apart. 

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes

Keywords: AIP potato cakes, AIP stuffed sweet potato cakes, paleo, grain-free, dairy-free, sweet potato