Ingredients
- 2 medium-large sweet potatoes peeled and diced small (1/2”)
- 2-3 tablespoons avocado oil or olive oil, or ghee
- 1 lb ground pork OR chicken, or beef, or any ground sausage
- sea salt and black pepper
- 1 teaspoon cinnamon
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sage optional
- 1/2 teaspoon turmeric optional
- 1 large honey crisp apple diced, or 2 smaller apples
- 2 1/2 cups kale chopped + 1-2 tablespoons water or broth
- 1/4 cup dried cranberries juice sweetened, if needed, for Whole30
Instructions
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For this recipe, you’ll brown the meat separately from the potatoes, I like to do this in two skillets side by side, but you can also use the same one, browning the meat first and setting it aside.
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In a large skillet, add 1-2 tablespoons oil or ghee and heat over med-high. Add the diced potatoes and sprinkle generously with salt and black pepper. Cook about 2 minutes uncovered, stirring to brown.
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Cover the skillet and lower heat to medium, cook another 3-5 minutes, stirring once midway, until soft. Uncover and add apples, kale and water or broth, then cove again and cook 1-2 minutes, uncover and sprinkle with half of the cinnamon, onion and garlic powder and any other seasonings you choose. Continue to cook another minute uncovered or until toasty, stirring occasionally.
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Brown the meat separately over medium high heat in about 1 tablespoon of oil or ghee, sprinkling with salt, pepper, and half the seasoning, once browned, set aside. If you're using sausage that's already seasoned, you can skip the seasonings.
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Add the browned meat to potato, kale and apple mixture along with the cranberries, if using, and stir. Cook another 30 seconds to warm and then remove from heat and serve right away. Enjoy!