Bacon/Turkey Cupcakes with Sweet Potato ‘Frosting’

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12 strips of bacon
1 lb ground turkey (or beef or chicken)
1 Cup zucchini, grated
2 Tbsp onion, minced
1/2 Cup almond flour
1 egg
1/2 tsp basil
1/2 tsp rosemary
1/2 tsp thyme
salt/pepper to taste

2-3 sweet potatoes,diced and boiled
1/4 Cup almond/coconut milk
1/2 tsp nutmeg
2 Tbsp butter
salt/pepper to taste

Preheat oven to 425 degrees. Line a muffin tin with bacon, including a small piece on the bottom so it forms a liner. Grate zucchini then pat with a paper towel to dry up the moisture. Combine turkey, egg, almond flour, onion, zucchini and spices in a large bowl and mix thoroughly.

Divide mixture evenly between all of the bacon cups. Bake for 15-20 minutes. I checked mine every 5-10 minutes because the bacon grease started to sizzle a bit. Remove from oven and let cool before adding ‘frosting.’

For sweet potato ‘frosting’, boil diced sweet potatoes. When softened, drain and place in bowl. Add milk, nutmeg, butter, and salt & pepper. I used a hand mixer to smooth the potatoes, but you can also use a masher or food processor. Mix until you get the consistency and taste you prefer.

I then put part of my mixture into a plastic baggie and let it cool in the freezer for a few minutes. When it was more solid, I snipped a corner of the baggie and put the potatoes on top of the meat cupcake like frosting.

These smelled AMAZING while they were cooking. The only warning I have is to let them cool before digging in. If you don’t like the sweet potato on top, they are apparently also delicious with sriracha.

About the author

Lauren Wilson. Lauren introduced Paleo into her lifestyle in 2010. She enjoys re-creating otherwise unhealthy meals and spreading the word about how easy (and delicious!) it is to eat well. Don't be surprised if she has chorizo or Sriracha included in her recipes. She's also got a major sweet tooth.

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