Ingredients: |
Ingredients: 2 1/2 lbs sweet potatoes, peeled and cut into 2-inch pieces
1/4 cup light brown sugar
4 tbsp unsalted butter
1 1/2 tsp salt
3 tbsp olive oil
2 cups diced yellow onion
3 cups quartered button mushrooms
2 lbs ground turkey
1 tbsp minced garlic
2 tsp smoked paprika
2 tsp turmeric
2 tsp ground cumin
1/2 tsp ground chipotle pepper
8 oz tomato sauce
10 oz frozen spinach, thawed
2/3 cup grated Parmesan
1 cup water
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Directions: |
Directions:Heat oven to 350 degrees. Place sweet potatoes in a medium pot and cover with water. Bring to a boil, reduce to a simmer and cook until fork-tender, about 10 minutes. Drain and return to pot over low heat. Add sugar, butter and 1/2 tsp of the salt. Mash sweet potatoes and mix until ingredients are incorporated.
Heat 1 tbsp of the oil in a large skillet over medium heat. Add onion and 1/2 tsp of the remaining salt; cook 5 minutes. Push onions to edge of pan. Pour in another 1 tbsp of the oil and add mushrooms. Cook 2 minutes without stirring, allowing mushrooms to brown. Mix with onions; cook 2 minutes more. Transfer to plate.
Add remaining 1 tbsp oil to pan. Stir in turkey, breaking up meat with a spatula. Season with remaining 1/2 tsp salt, garlic, smoked paprika, turmeric, cumin, and chipotle. Cook 4 minutes. Stir in onions and mushrooms, tomato sauce, spinach and water. Bring to a simmer and cook 10 to 15 minutes, until mixture thickens.
Spread turkey mixture into a 9x13-inch pan. Spread mashed sweet potatoes over the top in an even layer. Sprinkle with Parmesan. Bake at 350 degrees for 1 hour, uncovered. |
This recipe for Sweet Potato and Turkey Shepherd's Pie is from