It was 80 and sunny here today. NOT a day that would traditionally call for a crock pot casserole based around meat and sweet potatoes. I promise, however, there is a method to my apparent madness.
First, using the crock pot gave me the freedom to enjoy the glorious day with my kids. Second, I wanted to make a meal that would yield plenty of leftovers. You see, yesterday I kicked off my own personal health challenge. It’s officially known as the Whole30 program**, on which you dedicate a month to eating clean and ditch grains, dairy, alcohol, sugar and processed junk in the process.
Some of my friends and family have give me a ribbing for this one; since I already eat so cleanly, why be obsessive about it? Beyond the fact that I enjoy tinkering with my diet and setting challenges for myself, I am also curious to see if I will experience any positive benefits from it.
Although I don’t eat white and processed foods, I’m certainly still a sugar junkie. I have a variety of autoimmune issues, and I feel that one month is a doable amount of time to commit to being a bit extreme if it might lead to reduced cravings and improved health.
Thus the crock pot. Following a Whole30 requires preparation, and I wanted to make a meal that would yield plenty of leftovers. I’m trying to plan ahead, and having a potential lunch and breakfast ready to go is a plus!
This one was quite kid-friendly, and as prepared is free of gluten, dairy, nuts, soy and sugar. I did sprinkle a little sharp cheddar over both kids’ portions, and I dabbed a little hot sauce on my own.
You can certainly experiment with different meats in this one. I felt that using part sausage definitely added flavor; if you forego the sausage then definitely increase the seasoning.
Turkey & Sweet Potato Casserole
1 lb. ground turkey
12 oz. garlic & herb chicken sausage (no nitrites/sugar added)
10 strips nitrite & sugar-free bacon, chopped
8 eggs
3 medium sweet potatoes, peeled
2 large onions, diced
2 tsp. garlic powder
2 tsp. oregano
2 tsp. paprika
salt & pepper
8 eggs
Grease crock pot with coconut oil. Pierce sweet potatoes a couple of times with a fork, and cook for 2 minutes in microwave. Once cool enough to handle, thinly slice.
Cook bacon in a large skillet; set aside once crisp. Add onions, ground meat and sausage to skillet. Break up meat with a wooden spoon and cook until no longer pink. Season to taste.
Whip up eggs in a blender. Season with salt, pepper and a little paprika (if desired). Make one layer of sweet potatoes on bottom of crock pot. Top with a layer of meat mixture, then bacon. Repeat layers until you run out. Pour eggs over the top.
Cook on low for 6 hours. Allow to cool either in pot or place in refrigerator to speed things up. Dish will set and then be able to slice.
**don’t worry! I won’t be imposing my strict eating on my offspring or readers for the next month. I’m plenty capable of preparing healthy treats and tasty food that I personally might be foregoing for the moment… I’ll just have to rely more heavily on the kids’ feedback 
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