Tuesday, November 15, 2011

Sweet Meat Za!

It is original. 

I didn’t follow a recipe. 


This creation reflects me.  My taste buds.  I’m begging  you to try it . . . to perfect it.  To give me your honest opinion. 

I call it . . . Sweet Meat-Za!  The accent is on the meat.  The Za! is best spoken as if you were a flamenco dancer . . . give the word some pizazz.

Maybe pound your fist on a table when you say this hearty dish. 


Sweet Meat-Za!



  • 1/4 cup coconut oil
  • 1 lb grass fed, ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, diced (or 1/4 tsp garlic powder)
  • 1 tsp cinnamon
  • 1 can diced tomatoes
  • 1/3 cup ketchup
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup maple syrup
  • dash of rosemary

Sweet Potato Icing

  • 2 lbs boiled, quartered sweet potatoes (I washed the buds and left the skin on)
  • 1/4 cup butter
  • 1 tsp cinnamon


Turn oven on to 375 degrees Fahrenheit.

Wash and cut sweet potatoes.  Bring a pot of water to a boil and add your sweet potatoes.  Once soft, drain.  Beat potatoes in a mixer with butter and cinnamon until fluffy.  Set aside.

Heat coconut oil in a cast iron skillet.  Add chopped onion and fresh garlic.  Sauté until translucent. 

Offer your {hopefully} thawed ground beef to the hot skillet and brown, allowing it to dance with your onion and garlic. 

Once thoroughly cooked, stir in the diced tomatoes, maple syrup, and ketchup.  Add cinnamon, salt, pepper and rosemary.  Mix thoroughly and allow to simmer for approximately 10 minutes.


Once the liquid has boiled down, like a cake, ice the Meat-Za!  with your mashed sweet potatoes.

Place skillet in the oven for as long as you like . . . we had to get dinner on the table.  As a result, I baked our Sweet Meat-Za! for 15 minutes.  But if you like a firmer top, bake longer. 

This happy baby enjoyed her Sweet Meat-Za!


See how we store our Tropical Traditions Coconut Oil!

Linking up with Kelly, The Kitchen Kop (I really like her) for Real Food Wednesdays.

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