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Sweet Potato Skillet

I have adapted this recipe from Primavera Kitchen.
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Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 pound free-range extra-lean ground turkey
  • 1 teaspoon garlic clove minced
  • 1 tablespoon tomato paste
  • Optional additions: Chopped kale or spinach any beans, corn (swap in any veggies you have on hand)
  • ½ cup onions diced
  • ½ cup yellow pepper diced
  • 1½ cups sweet potato diced
  • Salt and freshly ground black pepper
  • ½ cup shredded mozzarella cheese

Method
 

  1. In a pan heat the olive oil over medium-high heat.
  2. Add the ground turkey and garlic. Use a wooden spoon to break up the turkey as it cooks. Stir occasionally, and cook for about 5 minutes.
  3. Add the onions and yellow peppers, and cook until the onions are soft.
  4. In a separate pan, add the sweet potato, red chili flakes, salt, and pepper, tomato paste and seasonings as you’d like.
  5. Cover the skillet, and cook until the sweet potatoes are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potatoes faster.
  6. After a few minutes, add in beans, kale/spinach, corn, or any other additional veggies you’d like.
  7. While the sweet potatoes are cooking, preheat the oven to 400ºF.
  8. When the sweet potatoes are tender, combine both the turkey mixture and veggie mixture into a casserole dish.
  9. add the shredded mozzarella cheese, and put the skillet in the oven to melt the cheese.
  10. When the cheese melts, remove from the oven, and serve.

Notes

Notes: Measure with your heart on the cheese topping. I call this must go casserole because I throw in anything that needs to get used up from my pantry or fridge/freezer and it always tastes good. You can leave out the beans, I add them for extra fiber. I also prefer to cook veggies separately from the meat because it gets very full since I pack in lots of veggies. This makes great leftovers too!