Turkey sweet potato boats
First thing is first, you’re going to cook the sweet potatoes. Start by piercing the potato everywhere with a fork. Cook sweet potatoes in the microwave on a microwave safe plate, for about 8-12 minutes, they’re ready when you can smoothly insert a fork through the potato. Set potatoes aside to be cool to the touch.
Next you’re going to cook the turkey. Heat a large skillet over medium-high heat, add olive oil to pan. Add turkey and break up the pieces using a wooden spoon or spatula. Cook until the meat browns, stir in the garlic, chili powder, cumin, oregano, paprika, salt and pepper. Stir and cook for about 1 minutes, then add in the crushed tomatoes. Remove pan from heat, and allow to cool down a bit. Pre-heat oven to 350°F.
At this point the sweet potatoes should be cool enough to pick up and handle. Slice potatoes in half, lengthwise. Scoop out potato filling, you’ll scoop it so that the skin is still there and a bit potatoes still remains on the skin, especially on the “pointy” end. Place filling in a bowl, add olive oil, cumin, salt and pepper, mash filling together with a fork.
Now you’re going to re-stuff the potato skins. Lightly coat a casserole dish. Take the mashed filling and start scooping and evenly distribute the filling into the potato halves. Place stuffed potatoes in the casserole dish. If you’ve stuffed them all and notice you still have some filling, go back and add more filling to the potatoes and push it in to make sure its even.
Now top the potato halves with the turkey filling, top each half with whatever amount of cheese you would like to add. Place in hot oven and melt cheese to the way you like your cheese, perhaps 5-12 minutes. After cheese is melted, top with chopped parsley.
Ingredients
3 long sweet potatoes
1 1/2 tablespoons olive oil (Divided, 1tbsp for filling, 1/2tbsp for heating pan)
2 teaspoons cumin (Divided, 1tsp sweet potatoes,1tsp turkey)
3/4 - 1lb Ground turkey meat
6 cloves minced garlic
1 1/2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon smoked paprika
3/4 - 1 cup canned crushed tomatoes
1/2- 1 cup shredded pepperjack cheese
2 tablespoons chopped parsley
