3 medium sweet potatoes, cut into ¼ – ½ inch thick rounds
2 Tbsp extra virgin olive oil, divided use
¼ tsp sea salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 lb ground beef (grass-fed, grass-finished)
½ cup finely chopped yellow onion
1 medium celery stalk, finely chopped
1 garlic clove, minced or finely grated
1 Tbsp tomato paste
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
1 Tbsp honey
2 tsp apple cider vinegar
1 (8-oz) can tomato sauce
3 Tbsp water
(Optional toppings: shredded lettuce, sliced cherry tomatoes, sliced avocado or slice red onion)
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Toss the sweet potato rounds with 1 Tbsp of the olive oil, ¼ tsp of salt and ¼ tsp of pepper. Arrange on the baking sheet and bake for 25-35 minutes – flipping halfway through – until brown in spots and a little crispy around the edges.
While the potatoes bake, make the meat mixture: Heat the remaining Tbsp of oil in a large skillet over medium-high heat. Add the meat and cook, breaking up with a wooden utensil, for 5-6 minutes until almost cooked through. Add the onion, celery and garlic and continue cooking or 2-3 minutes. Add the tomato paste, cumin, chili powder and paprika. Stir for 1 minute. Add the honey, vinegar, tomato sauce and water. Stir to combine. Bring to a simmer, reduce the heat to medium-low and simmer for 5-10 minutes to blend the flavors. season to taste with salt and pepper.
To create sliders, spoon some of the meat mixture between 2 roasted sweet potato rounds. Add toppings if desired. Secure with a toothpick or small skewer if desired.
A bit of inspiration…
Never be afraid to try something new. You never know what is next in your life. If you take that first step, possibilities are endless. I have been unsure of my next steps, but amazing things have happened when I’ve taken those steps. Makes me smile thinking of what is possible!