Sweet Potato Cheeseburger Casserole

Funny story about this recipe. I had the link up for this one on my dad's computer a while ago and he apparently couldn't help himself to ever close out of it because it looked really good. Well eventually he just decided to make it for himself and he really loved it! I now know the trick to getting my whole family to eat paleo ;-). Anyways, like my dad, I really enjoyed this meal and I really loved that it was a one-pot and quick recipe to make! I am not sure why it is called a cheeseburger casserole though because there is no cheese and no casserole dish involved. I ended up doubling this recipe with the exception of the chicken stock and crushed tomatoes, but that was just because I prefer a little less liquid. I also did not mix the sweet potato noodles in and just left them on top of the meat and covered until they were soft. I only made the noodles this way though so that I could measure out how many sweet potatoes were going into each of my meals. Also, it seems like most stores sell sweet potato noodles these days if you don't have a spiralizer. I made my own using this Farberware Spiraletti Slicer Cutter I bought from Target last year and it always gets the job done. I see this recipe being a repeat in the future by myself and my dad! 

Sweet Potato Cheeseburger Casserole
Ingredients:

• 3 medium sweet potatoes, spiralized
• 1 T extra virgin olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 1 lb grass-fed ground beef
• 1 t dried oregano
• ½ t garlic powder
• 1 t smoked paprika
• ½ t chili powder
• 1 ½ cups chicken stock
• 1 cup crushed tomatoes
• Chopped tomatoes and green onion to garnish
• Salt and pepper to taste

Directions:

1. Heat extra virgin olive oil in a large skillet over medium-high heat; add onion, carrot and celery. Cook for 3 minutes until onion is translucent and veggies are softened.
2. Increase heat to high and add ground beef. Cook for 5 minutes, breaking meat up as it cooks, until beef has browned and is no longer pink. Add oregano, garlic powder, smoked paprika and chili powder. Season with salt and pepper, to taste.
3. Stir in the chicken stock and the crushed tomatoes. Reduce heat to medium-low and bring to a simmer; add spiralized sweet potatoes and cook for another 10 minutes until sweet potatoes are slightly softened and sauce is reduced. Remove from heat and top with chopped tomatoes and spring onions. Serve warm.

​Original recipe found here