Ingredients

Dough

• Melted butter for brushing
• 1 ½ cups (about 7 ounces) roughly chopped yellow or white sweet potato
• 2 tablespoons butter
• 2 tablespoons gelatin powder
• ⅔ teaspoon sea salt
• ½ teaspoon baking soda
• 3 cups almond flour
• 1 egg for brushing

Filling

• ½ pound ground meat (it’s best if your butcher will grind it fresh for you)
• ⅔ cup diced mushrooms
• 1 carrot, peeled and diced
• ½ cup diced onion
• 1 garlic clove, minced
• 2 teaspoons grated orange peel
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• ½ teaspoon sea salt
• ½ teaspoon pepper
• 2 teaspoons chia seed or ½ teaspoon psyllium husk powder
• 1 tablespoon balsamic or apple cider vinegar
• 1 tablespoon honey

Directions

1. Preheat oven to 350 F.
2. Brush two sheets of waxed paper with melted butter.
3. Add the sweet potato to your food processor and process to very small pieces.
4. Add the butter, gelatin, salt, and baking soda and process until smooth.
5. Add the almond flour and process until it comes together into a smooth ball. Stop to scrape the sides if necessary.
6. Whisk the egg and set aside.
7. For the filling, in a large skillet, add the meat, mushrooms, carrot, onion, garlic, and orange peel, and cook over medium heat.
8. Cook until the mushrooms and onion are soft and the meat loses its color, breaking the meat up with a fork as it simmers. While the meat simmers, stir together the spices and chia/psyllium, and sprinkle over the meat mixture.
9. Stir together the vinegar and honey and drizzle over the meat, stirring to incorporate.
10. Turn off the heat. The mixture should be very moist but not runny. If it seems too moist, sprinkle on a tablespoon of coconut or sweet potato flour and stir. Set aside to cool.