I brought these "cupcakes" to a birthday party and they were a huge hit! It was a casual gathering at a friend's house, and I figured there would be enough sweets, so I wanted to bring something savory but healthy. These did just the trick and everyone loved them! They take a bit of time to make, but they are totally worth it! They make a great party appetizer or potluck item.
If you don't have fresh parsley, you can sub with 1/2 T of dried for the meat mixture. The fresh really gives it such a great pop of color, though! Make sure to read through the instructors before starting, as you'll have to multi task a bit and it's easier if you know what to expect next :)
1 lb ground beef
1/2 yellow onion, minced
2 cloves garlic, minced
1/4 cup BBQ sauce (my absolute favorite is the Organic Ville brand - and it's Paleo!)
1/4 tsp pepper
1/2 tsp sea salt
1/2 tsp smoked paprika
1/4 cup chopped parsley
Sweet potato whip:
2 lb sweet potatoes, peeled and cubed
1 T coconut oil
1/4 tsp sea salt
1. Preheat the oven to 350 degrees F
2. Place cubed sweet potatoes into a large pot and add water to cover. Bring to a boil. Depending on the size of your cubes, boil for 10-20 minutes, or until tender when pierced with a fork.
3. While potatoes are boiling, add meatball ingredients to a large mixing bowl and combine well. I like to use my hands, but by all means, you can use a wooden spoon :)
4. Grease muffin tins with coconut oil
5. Place a spoonful of the ground beef mixture into the muffin tins. Fill until each cup is almost full.
6. Bake for 25 - 30 minutes, or until cooked through
7. While muffins are cooking, drain potatoes and transfer to food processor or blender.
8. Add 1 T coconut oil and 1/4 tsp sea salt and blend until smooth. Transfer to a large ziploc bag (or pastry bag) and cut about 1/4'' off of one corner of the bag (or tip of pastry bag).
9. Remove meatloaf muffins and place on serving platter. Pip sweet potato whip on top.
10. You can mince some extra parsley to sprinkle on top for an added pop of color