A sweet spin on my chili potatoes, these are the epitome of cozy and comfy eating. Perhaps cable knit sweaters and candles should be involved. I think yes.
YIELD 4 servings
INGREDIENTS
4 medium or 2 extra large sweet potatoes
1 pound ground turkey
1 bell pepper, sliced
1/2 medium onion, chopped
2 medium tomatoes, diced
1 tablespoon butter, ghee or coconut oil
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 to 1 1/2 teaspoons salt
1 avocado, chopped (for garnish)
1 green onion, diced (for garnish)
INSTRUCTIONS
1. Bake sweet potatoes, and while they're baking add your tablespoon of oil to the skillet and heat on medium
2. When oil is heated and glistening, add ground turkey - break up and stir occasionally as it browns
3. When it's mostly browned, add in the onions and bell peppers
4. Give the veggies a few minutes to cook, and when they start to get tender toss in the tomatoes, tomato paste, salt and herbs and stir it all in
5. Cook until veggies are tender and turkey in thoroughly browned, and set mixture aside until sweet potatoes are done cooking
6. Cut cooked sweet potatoes in half and scoop out a little of the insides from each half, leaving about an inch border by the skin
7. Stir the subtracted sweet potato into the turkey and veggies (I mash it a little with a fork as I stir, so it gets all mixed in) and spoon mixture into sweet potatoes
8. Then top each with avocado and green onions and serve