Thai-Style Sweet Potato Sliders (Paleo, Gluten-free, Kid-Friendly, Whole-30)

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If you’re vowing to give up gluten and dairy walking into the New Year, you’re probably worried you’re going to have to sit on the bench eating salad while everyone else gets to enjoy delicious food. Well, I’m here to tell you that just doesn’t have to be the case. No sir. Not even one bit.

Not when you start to get creative and throwing in some curve balls like these flavor-full Thai-Style Sweet Potato Sliders. They are tangy and sweet and bursting with flavor. Add your favorite green veggie on the side and my Five-Minute Guac as a topper and you’re basically in gluten-free heaven.

We love them so much I’ve been keeping them on the weekly rotation around here. Mostly because they cook up in under 30 minutes time but the other factor that always weighs in are that my kids love them too.

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Making them is super simple and pretty darn quick if you ask me.  You’re going to bake up some sweet potatoe chips in the oven and in the meantime you’re going to pan fry your meaty, veggie mixture and then add in some guac for good measure. 

Here’s how to make them:


Ingredients:

  • 1 lb grassfed beef

  • tablespoon ghee or coconut oil

  • 1 medium onion, diced

  • 3 carrots, shredded

  • 2 garlic cloves, diced

  • 1 large sweet potato, sliced lengthwise into chip shaped discs

  • 3 tsp coconut aminos

  • 1 tsp onion powder

  • 1 tsp ground ginger

  • splash of Worcestershire sauce

  • 2 tsp agave

  • salt and pepper to taste

For the Guacamole:

  • 2 ripe hass avocados

  • 1 tbsp chopped cilantro

  • 1/8 of a medium onion diced finely

  • a squeeze of lime juice

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1 tsp cumin

  • Salt and pepper to taste 

Instructions:

  1. Heat oven to 400 degrees.  On a baking sheet lined with parchment paper, lay out sliced sweet potato discs side by side until you covered the pan (using an extra pan if needed). Dab/brush a bit of coconut oil on each side and sprinkle them with some salt and pepper.

  2. While oven is heating, dice up your onion, garlic and shred your carrots.

  3. Over medium heat on the stovetop, heat up ghee or coconut oil until hot.

  4. Begin to saute all the veggies for 3-4 minutes or until onions soften. 

  5. Once they soften, add the beef and begin to use your spatula to break it up evenly.  Add in the salt and pepper, onion powder, ginger powder, agave, coconut aminos and Worcester and cook and combine together while the beef cooks (about 8-10 minutes).

  6. Meanwhile, put the sweet potatoes in the oven for about 12-14 minutes or until they begin to crisp (turning them half-way through).

  7. Once the beef mixture is cooked and sweet potato chips are done crisping, serve it by adding a spoonful of the beef mixture atop a sweet potato chip and add one more to the top to make it sandwich style.

  8. Whip up some Five Minute Guacamole and your favorite veggie on the side.  Top the sliders with some guac and some spicy chipolte mayo or sriracha sauce if you want an extra kick.

Enjoy!

-Ashley