• Slow Cooked Sweet Potato Casserole

    sweet potato casserole


    • 1 kg beef mince (or mince of choice)
    • 500 grams bacon, rind removed and diced
    • 8 eggs
    • 3 large sweet potatoes, peeled and cut into slices
    • 1 large white onion, diced
    • 1 large red onion, diced
    • 1 teaspoon cayenne
    • 1 teaspoon garlic powder
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • 1 teaspoon oregano
    • coconut butter or similar to grease slow cooker


    1. Place sliced sweet potato into the microwave for 2-3 minutes to slightly soften them
    2. Place the diced bacon into a fry pan over a medium heat and cook until crisp. Remove and set aside
    3. Using the same fry pan, add mince and onions. Cook until meat is fully browned and onions are translucent
    4. Add all spices to the fry pan and combine well. Taste at this stage and add more of any spices if desired according to taste. Remove pan from heat and set aside
    5. Whisk eggs in a bowl
    6. Grease a slow cooker with a small amount of coconut butter
    7. Line the bottom of the slow cooker with enough sliced sweet potato to cover the base
    8. Spoon in a layer of mince and onion. Sprinkle some bacon over the top
    9. Repeat this process until all of your ingredients have been used
    10. Pour egg over the top and cook on low for 6 hours
    11. Can be consumed as is or allowed to cool completely before serving for ease of slicing and storing leftovers