Sweet Caveman Pie

So I know you are all waiting for this recipe so I will keep it short.  First off, let me tell you, apparently I am really creative when sleep deprived after 48 hours and thats how this recipe was born.  Even the photos, I managed to use my camera with all the buttons looking blurry from exhaustion haha.  So yea enough about me whining, hoopty blah blah blah the recipe is below if you don’t feel like reading but my next sentence is important.  So when you make this recipe, if something feels like it needs to be more or less, change it.  I honestly didn’t really measure much of anything on this one and I just eyed it so adjust to your taste.  Those honestly make the best recipes though so just go with it an enjoy.  Second lesson learned, this stuff is WAY better cold.  Me and my emergency contact both agreed that the leftovers of this are amazing cold and I will be recreating this dish just to eat for cold breakfast during the week.  I hope you enjoy.

George Bryant

Sweet Caveman Pie

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 4 large sweet potatoes peeled and cubed
• 1 lb ground bison
• 1/2 lb bacon cut into lardons
• 1 onion diced
• 3 carrots shredded
• 1/2 cup dried cranberries
• 3 tablespoons balsamic vinegar
• 3 tablespoons raw organic honey
• 2 tablespoons cinnamon
• 1 teaspoon nutmeg
• 2 tablespoons grass fed butter
• 1/4 cup coconut milk
• 1/2 cup crushed pecans

Method

 

1. Place your peeled and cubed sweet potatoes in a pan, cover with water, and start boiling until potatoes are soft
2. While your potatoes are boiling, heat another large, deep sauté pan or dutch oven over medium high heat
3. Add your bacon and cook for about 6-8 minutes stirring occasionally
4. Add in your ground bison and cook for another 5 minutes or until your bison is almost cooked through
5. Now add in your onions and carrots and let cook stirring occasionally until your carrots start to soften
6. Now add in your cranberries, balsamic, honey, and cinnamon and mix well and remove from the heat
7. Preheat your oven to 350 degrees fahrenheit
8. Strain your sweet potatoes and add to a bowl to start mashing
9. Add in your butter, coconut milk, and nutmeg and mash and mix well
10. Grease a 9x13 Inch baking dish and line the entire bottom with your bacon and bison mixture
11. Scoop your sweet potatoes over the top and spread evenly with a spatula
12. Place in the oven and bake for 20 minutes
13. Remove from the oven, top with your crushed pecans and bake for an additional 10-15 minutes
14. Let cool and Enjoy

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