Beef and Sweet Potato Saute - Low Histamine and Anti-Candida
Creamy coconut milk unites rich ground beef and sweet potatoes with notes of cinnamon and cumin in this easy saute.
Equipment
- Large Dutch oven or covered pot
Ingredients
- 2 lbs. pasture raised ground beef
- 2 large sweet potatoes weighing about 1.5-2 lbs., peeled and cut into 1 inch dice
- 2 medium yellow onions chopped
- 4 cloves garlic minced
- 1 can coconut milk* about 1 3/4 cups
- 1 tbps olive oil, coconut oil, or ghee
- 2 tsp cumin
- 1.5 tsp cinnamon
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp apple cider vinegar
- optional rice**, avocado slices***, sour cream*** for serving
Instructions
- Chop garlic and onions. Heat Dutch oven or large pot over medium-high heat. Add oil.
- Add ground beef, garlic, and onions, and cook for about 10 minutes until beef is no longer pink, breaking it up with a spatula as it cooks.
- While beef is cooking, peel and dice sweet potato into 1 inch cubes. Add cumin, cinnamon, salt, black pepper, red pepper flakes, coconut milk, and sweet potatoes and stir together. Cover and simmer over medium heat until sweet potatoes are soft, about 10 minutes.
- Serve with optional rice**, sour cream***, and/or avocado slices***.
Notes
*If you are following a low histamine diet, please note that not everyone tolerates canned coconut milk well. If this is the case, you may sub almond or hemp milk instead of the coconut milk.
**White rice is usually tolerated by those on an anti-candida diet, but portion size matters. Try to avoid having more than half a cup.
***Avocados and sour cream are a high histamine food. Avoid these if you are on a low histamine diet.
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