Curried Turkey & Sweet Potato Cupcake

I made these today, and I was so pleased with how they turned out. I saw a beef & garnet potato cupcake on the Whole30 feed a month ago & I’ve been wanting to make something of the sort since. Today was as good a day as any, especially since I’m hosting the Autoimmune Paleo Instagram page. I absolutely love the colors and can't wait to serve them at my next party! What a fun AIP meal! It’s not as time consuming as it looks & it’s enticing for the whole family, especially the little ones. I know my three year old was so excited about eating “the purple” that he didn’t even pause to notice he was actually eating a vegetable! Another great thing about recipes like these is that you can pack them will all sorts of goodies, really get bang for you buck in the nutrient density department. A few ways to do that: adding bone marrow to your mash, greens and/or beef gelatin to the meat!

35 minutes

25 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	748
Fat:	62 g
Carbohydrates:	7 g
Protein:	55 g
Calculated per serving.

Unknown user

Serves: 7

Ingredients

1 lb 1 lb 1 lb Ground Turkey, dark meat
2 pieces 2 pieces 2 pieces Bacon, I use Pederson's Natural Farms brand, it's sugar free and amazing
2 tsp 2 tsp 2 tsp Curry Powder, I make an AIP blend: turmeric, ginger, cinnamon, onion & garlic
0.5 tsp 0.5 tsp 0.5 tsp Himalayan Pink Salt, fine
0.25 cup 0.25 cup 0.25 cup Coconut Milk Yogurt, or you may use coconut cream too
2 whole 2 whole 2 whole Sweet Potato, for purple tops use Okinawa sweet potato, they have white skin and blue flesh
5 cloves 5 cloves 5 cloves Garlic
1 Tbsp 1 Tbsp 1 Tbsp Bacon Grease
2 Tbsp 2 Tbsp 2 Tbsp Coconut Cream
1 Tbsp 1 Tbsp 1 Tbsp Unflavored Gelatin, Beef, Great Lakes brand
0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
7 whole 7 whole 7 whole Asparagus

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a pot of water to boil & preheat the oven to 375F
Peel potatoes & garlic cloves.
Add potatoes & garlic to the boiling water, let them boil until tender.
It will take about 30 minutes, in that time prep the rest of the dish.
Mince bacon.
In a large bowl mix together turkey, seasoning, coconut yogurt, salt & bacon.
Grease a muffin tin, just 6-7 molds.
Distribute turkey mix evenly in the 6 or 7 cups, fill them up to the top.
Bake for 20 minutes, or until internal temperature reads 165F
At this time also put asparagus in the oven on a skillet with a little oil.
Remove turkey & asparagus from oven.
When potatoes are tender, drain all the water.
Add potatoes, garlic cloves, bacon fat, coconut cream & salt to the bowl of a stand mixer.
Whip with whisk attachment until smooth.
Carefully remove meat from molds, use a spatula to make them budge,if necessary.
To decorate them, fill a piping sleeve, fitted with the large star tip with mashed potatoes.
In a circular motion, while applying equal pressure to the piping bag, "frost" your meat cakes.
Garnish with asparagus tips!