Cupcakes have exploded in popularity in recent years with entire bakeries, TV shows, and cookbooks devoted to them. I don’t like refined sugar and food dye-infused cupcakes, but the delivery method is brilliant and our family likes this savory and nutrient-rich alternative. In place of sugar and flour, I make a meat loaf with hidden veggies as the base and a whipped sweet potato “frosting” to top.
- 6 medium sweet potatoes
- 1 medium onion
- 2 pounds of ground beef
- 3 eggs
- ¼ cup almond flour
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- Sea salt
- Freshly ground black pepper
- ½ cup coconut oil or 4 tablespoons (1/2 stick) unsalted butter
- Preheat the oven to 375°F.
- Pierce the sweet potatoes with a fork and place them in the oven to bake. Alternately, you may peel, cute an boil them until soft.
- Finely dice the onion and place in a large bowl. Add the beef, eggs, flour, basil, garlic powder, Worcestershire sauce, 1 teaspoon of salt, and ½ teaspoon of pepper. Mix by hand until well incorporated.
- Grease the cups of a muffin pan with the oil and divide the mixture among the cups. (You can also just press the mixture in a 9x13-inch baking dish.) Place the muffin pan on the middle rack in the oven and put a baking sheet with a rum under it. Bake for 30 to 35 minutes, until the meat is cooked through (add an extra 10 minutes for 9x13 dish).
- If you baked the potatoes, slice and remove them from the skin. If you boiled them, remove from eh water and strain. Place the potatoes in a large bowl and add the oil and salt and pepper to taste. Mash by hand or use an immersion blender until creamy and smooth.
- Remove the meat muffins from the oven when they are cooked through (there should not be any pink in the center) and remove from their cups. Top each with a dollop of the mashed sweet potatoes.
Excerpted from The Wellness Mama Cookbook. Copyright ©2014, 2016 by Wellness Mama. Photo Credit: Helene Dujardin.