Sweet Potato Lasagna (AIP)

Name: Sweet Potato Lasagna (AIP, paleo)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 1.5 TBSP olive oil; 1 pound ground beef; 1/2 TBSP fresh basil, chopped; 1/2 tsp garlic powder; 1 tsp sea salt; 1 cup nomato sauce; 1 TBSP extra virgin olive oil; 1/2 tsp dried thyme; 1/2 tsp garlic powder; 1/2 tsp sea salt; pinch of turmeric (optional – for yellow colour); 1 tsp apple cider vinegar; 1 cup full fat, additive free coconut milk; 2 TBSP tapioca starch + 1 TBSP water; 1 very large white-fleshed sweet potato*

October 1, 2020 Modified December 27, 2021 By Nicole 41 Comments
This post may contain affiliate links.

This sweet potato lasagna is grain-free, dairy-free, nightshade free, comforting and delicious. It’s AIP and paleo and a great meal prep dish for a quick weeknight meal.

spatula lifting slice of lasagna up above a white dish of lasagna

This Sweet Potato Lasagna is so good, I promise you won’t miss the dairy, nightshades or gluten. It’s one of my favourite hearty and comforting Fall dishes. As always, it’s paleo and AIP. This recipe is made with white sweet potatoes, nomato sauce, ground beef and a thickened coconut milk for a creamy cheese-like sauce. It’s a definite crowd-pleaser!

I know many of you are Sunday meal preppers and this is the perfect meal-prep dish because, as with all lasagna, it involves a few different components. If meal prepping this dish, I would recommend making your sauces and the ground beef and waiting to assemble things until the night you are ready to eat the lasagna.

Close up shot of lasagna topped with chopped basil in a white baking dish on a grey backdrop

Here’s what you’ll need for this sweet potato lasagna:

Nomato Sauce
Full fat additive free coconut milk, tapioca starch, apple cider vinegar and turmeric (optional) for your “cheese” sauce
Ground beef
Fresh Basil, Garlic Powder and Dried Thyme
1 large white sweet potato – you’ll want to look for one that is both large and long so that you get the benefit of long slices of potato that mimic lasagna sheets.

process shot of sweet potato lasagna with ground beef

Another thing I love about this dish is that you can also use the sauces you create for this recipe in other meals throughout the week. In fact, sauces are one of my favourite things to meal prep because they can add so much flavor to the simplest of quick meals for the week ahead.

Sweet Potato Lasagna FAQs

Can I use orange sweet potatoes in this recipe?

If you’re new to the Heal Me Delicious blog, you should know that I am obsessed with white-fleshed sweet potatoes and almost always use them over orange ones in my recipes. Japanese Murasaki sweet potatoes have a reddish-purple skin with a white interior. Their texture is slightly dry and their flavour almost nutty.

I don’t recommend orange-fleshed sweet potatoes here for two reasons:

They are much sweeter than white-fleshed sweet potatoes and can make this dish taste overly sweet when paired with the nomato sauce.
White-fleshed sweet potatoes are drier in texture and won’t get as soggy when boiled, making them ideal to serve the role of pasta in this recipe.

Where can I buy white-fleshed sweet potatoes?

In Toronto and many major metropolitan cities these often are available in Asian markets and groceries, Latin American and Caribbean grocers/markets and many major supermarkets.

Can I freeze this dish?

I haven’t tried freezing but if you’d like to do so, I would recommend simply slicing the sweet potatoes and layering them into the dish without boiling them. To cook, defrost for at least 6 hours in the fridge and then increase the baking time by 15-20 minutes.

white plate with slice of sweet potato lasagna

If you try this AIP Sweet Potato Lasagna I would appreciate it if you would give it a rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious. Print