Sweet Potato Meatza Pie

Sweet potato meatza pie

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This upside down savory pie uses meat for crust, sweet potato for the filling and an optional grain-free crust on top.
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Recipe type: Savory pie
Ingredients
  • Meat crust (bottom)
  • ½ pound of ground lamb molded into a pie crust on a greased pie dish
  • Yuca crust (top)
  • ½ cup of yuca mixed with 1 Tablespoon of oil and 1 Tablespoon of tapioca, arrowroot or coconut flour
  • Filling
  • One large or two medium sweet potatoes mashed
  • Chives
  • Coconut oil or ghee or fat of choice1 teaspoon of salt
  • 2 slices of raw bacon
  • Optional: I put in a layer of a tomato eggplant dip I made (recipe coming soon) but you can leave this ingredient out
Instructions
  1. Bake the sweet potato(es) for one hour at 350, until easily pierced through with a fork. Peel them and mash them with coconut oil, salt and chives. Set aside.
  2. Peel and bake yuca (here is how). Mix mashed yuca with oil and flour and mold the dough into a big circle with your hands on top of baking parchment paper. If you don't have any yuca, you can skip this step or use your favorite Paleo bread dough instead. Bake the yuca crust for 20 to 25 minutes at 350.
  3. Mold ground lamb into the shape of a pie crust onto a greased pie dish.
  4. I spread a thin layer of a tomato eggplant dip on top of the lamb but leave this step out if you want to make this dish nightshade free.
  5. Scoop the mashed sweet potato filling on top of the lamb crust.
  6. Add two slices of raw bacon on top of the mashed sweet potato filling. This will infuse the potatoes with bacon flavor as it cooks. Feel free to leave out the bacon if that's not your thing.
  7. Bake in a preheated oven at 350 for 35 minutes. In the last 10 minutes take the pie out of the oven, put on the prebaked yuca top crust and put back in the oven.
  8. Your dish is ready to serve. Just wait for it to cool a bit (15 minutes) before you slice it. Enjoy anytime. This reheats (and even freezes) beautifully.

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