Turkey Stuffed Sweet Potatoes
Active time: 30 minutes Serves 2
1 lb/1/2 kg ground turkey
2 large sweet potatoes
¼ cup hot sauce (whatever kind you like)
1 tablespoon fat (butter, coconut oil)
1 yellow onion, diced
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon ground red pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
salt and pepper, to taste
Preheat your oven to 425F/220C degrees.
Cut your sweet potatoes in half, lengthwise and put them face down on a cookie sheet. Put in the oven to cook for about 25-30 minutes depending how thick they are. You will know when they are done if they are easy to push on, on the skin side. If you pull them out early and the inside doesn’t come out easily with a spoon, you’ll need to cook them a bit longer.
While your sweet potatoes cook, put out a pot or skillet over medium-high heat. Add a bit of fat to the hot pan then add your garlic and onions to start cooking down. Once the onions are translucent, add the ground turkey and use a large spoon to break it up to help cook it a bit quicker. When the turkey is half way done cooking, add the spices. Let the turkey cook until no longer pink or until completely cooked through, take off heat. Now pull your sweet potatoes out of the oven and use a large spoon to scoop out the insides. Be careful to not go totally to the skin or it may tear. Put the insides of the sweet potatoes directly into your pan of turkey and mix thoroughly to combine. Now scoop out the new mixture and put into your sweet potato skins. You can go as high as you want. Think of it as a loaded bake potato.
Now put those loaded sweet potatoes back on the cookie sheet, face up, back into the oven and cook for 3-5 more minutes just to meld the flavors together and harden the top a bit.
- Caro Doss
Stewing meat (lamb, beef) or chicken (enough for at least four people to eat)
1 cinnamon stick
3-4 pods of cardamom (optional)
1 quartered and peeled onion
Handful of salt, peppercorn
1-2 bay leaves
2 small loaves of organic baladi bread cut into small pieces
2 tablespoons of butter
2 cups of Egyptian short grain brown rice, Egyptian brown rice or organic brown basmati rice
4 cups of water
1 teaspoon salt (or more depending on taste)
1 teaspoon butter (unsalted)
2-3 cloves of garlic, mashed a little
2 tablespoons of butter (or olive oil)
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- Allow meat to cook until tender and broth is flavorful (about 30-40 minutes)
- Take meat out and break into small pieces
- Cut-up or tear pieces of baladi bread
- In a small frying pan, melt butter and fry bread until it is golden and crispy
- Set aside
- Measure out the rice and rinse the excess starch under warm water. Add 4 cups of water, add the butter and salt and set to high heat.
- Once the water is boiling, add the rice and stir.
- Cover the pot with a lid and set the heat to low until the rice is cooked.
- In a small pot, melt butter and add mashed garlic
- When garlic starts to change color (not burned!) add vinegar
- Turn down heat and allow vinegar mixture to simmer a little (2-3 minutes)
- Add about half a cup of stock to vinegar mixture
- In a deep dish, add bread to bottom
- Add about half a cup of stock on top
- Add about 1.5 cups of rice, and pat down
- Pour a few tablespoons of dressing over rice
- Repeat process until rice is done
- Add meat on top, pour remaining dressing and a bit more stock
- Caro Doss