Description

A weeknight-friendly dinner of lean ground turkey and vegetables served inside perfectly baked sweet potatoes. Hearty, healthy, and full of flavor.

Ingredients

4 large sweet potatoes
1.25 lb ground turkey
2 celery stalks, finely diced
2 carrot stalks, finely diced
1 large shallot, minced
2 tablespoon butter
1 teaspoon arrowroot or cornstarch
½ cup broth or stock
1 teaspoon paprika
1 teaspoon garlic powder
salt
pepper

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Instructions

1. Preheat the oven to 375º and prepare the sweet potatoes by rinsing, pat drying, and poking a few holes in each of the potatoes. Place on a baking sheet and bake for 40 minutes or until tender.

2. In a medium frying pan, add the butter and begin to sauté the mirepoix (carrot, celery, onion) until fragrant and soft, approximately 5–7 minutes.

3. Add in the ground turkey, season with paprika, garlic powder, salt, and pepper.

4. Once the ground turkey is mostly cooked, add in the arrowroot or cornstarch and broth.

5. Turn to a low flame and cook until thickened, approximately 5–10 minutes.

6. When the ground turkey mixture is thick, slice open the sweet potatoes and scoop two spoonfuls of the ground turkey into each sweet potato.

7. Optional to top with fresh thyme, and serve.

Notes

You can substitute arrowroot with cornstarch if needed.

Try adding chopped spinach or kale for extra greens.

To make it dairy-free, swap butter with olive oil.