Smoky bacon and rich ground lamb simmer together with carrots, celery, and onion in a savory, herb-flecked sauce, thickened to a spoon-coating gravy with a hit of smoked paprika and coconut aminos for deep, savory flavor. The whole skillet gets crowned with a cloud of coconut milk-mashed sweet potato, dragged into ridges with a fork so the edges catch color and crisp up in the oven. Sweet peas fold into the filling right before baking, adding little bursts of color and freshness against all that smoky, meaty richness. Every component here ā the mash, the braise, the crisped bacon ā is built from naturally gluten free staples like sweet potatoes, arrowroot starch, and chicken broth, making this a comforting, cold-weather casserole that fits easily into a gluten free rotation. It's a one-skillet dinner that rests for ten minutes before serving so the layers set up perfectly for that first steamy, satisfying scoop.
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Learn more ā6 servings
Preheat the oven to 400Ā°F (205Ā°C). Place the sweet potato chunks in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until completely tender when pierced with a fork, about 15ā18 minutes. Drain well and return to the pot.
Add the coconut milk, olive oil, and smoked paprika to the drained sweet potatoes. Mash until smooth and creamy with no large lumps remaining. Season generously with salt and pepper, then set aside.
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