Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hr
Difficulty: Easy
Servings: 4

INGREDIENTS: 2 large sweet potatoes; 1 tablespoon olive oil; 1 small onion, diced; 1 red pepper, diced; 2 cloves garlic, minced; 1 1/4 lbs lean ground turkey; 1 can 14.5 ounce, diced tomatoes; 1 tablespoon dijon or spicy brown mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon black pepper; 2 teaspoons corn starch; ¼ cup cold chicken stock, wine or water; 2 tablespoons melted butter; ¼ cup yogurt; ½ teaspoon cumin powder; ½ teaspoon coriander powder; Grating of nutmeg; ½ teaspoon hot sauce; ¼ cup grated Cotija Cheese or Parmesan Cheese; salt and pepper to taste

EQUIPMENT:
Sauté pans; Knives; Chopper box; Measuring cups & spoons; Bowls; Spatulas/wooden spoons; Potato masher; Baking dishes; Microwave; Oven

DIRECTIONS:

Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 20 minutes or until tender.

While potatoes are cooking. Heat oil and sauté onions and peppers over medium-high heat for 3 minutes. Add garlic and thyme and sauté for 30 seconds. Add turkey and cook until brown, about 6-7 minutes.

Add diced tomatoes, mustard, Worcestershire sauce, black pepper and salt. Bring to a simmer.

In a small bowl, mix together corn starch and cold stock. Add to turkey mixture and stir. Let simmer for 5 more minutes.

Peel and break up sweet potatoes with your hands. Place them in a medium bowl add melted butter, yogurt, cumin, coriander, nutmeg, hot sauce and cheese. Mash with a potato masher until well combined.

Pour cooked turkey mixture evenly into a greased medium-sized baking dish. Spread sweet potatoes evenly on top of turkey mixture.

Bake at 350°F for 30 minutes.

NUTRITION

8 Servings; Serving Size 1/8 of recipe; Calories 235; Total Fat 9g; Saturated Fat 2g; Cholesterol 55mg; Sodium 250mg; Total Carbohydrate 23g; Dietary Fiber 4g; Total Sugars 8g; Protein 17g; Potassium 550mg