Loaded Sweet Potatoes with Ground Turkey, Mushrooms and Spinach
This dish is my take on a classic baked potato. I ate it pretty often while doing Whole30 because it filled me up without sacrificing flavor and is so rich and creamy thanks to coconut milk. Fluffy sweet potatoes are stuffed with a simple turkey, mushroom and spinach filling that is perfect for the fall.
Poke the sweet potatoes all over with a fork. Place on a sheet pan and bake until soft and easily pierced with a knife, 50 to 60 minutes.
While the potatoes roast, make the filling: Heat a large nonstick skillet over medium heat. Add the oil, then add the mushrooms in a flat layer. Bump the heat up to medium high and cook the mushrooms, undisturbed, for 5 minutes. Stir and let cook, undisturbed, for 5 more minutes.
Repeat until softened and golden brown, about 12 minutes total. Season with salt and pepper.
Reduce the heat to medium. Add the garlic and cook, stirring, for 2 minutes. Add the turkey, breaking it up with a spoon, and cook until cooked through and golden brown, 8 to 10 minutes; season with more salt and pepper.
Reduce the heat to low and add the coconut milk, Dijon, sage and rosemary. Stir together then simmer until thickened, 8 to 10 minutes. Taste for seasoning and add more salt or pepper, if needed.
At 5 minutes before you’re ready to serve, add the broccoli and cook until bright green and tender-crisp. If the mixture looks too thick, stir in up to 1/2 cup water to thin it out. During the final 2 minutes of cooking, add the spinach and let wilt.
For each serving, halve a sweet potato lengthwise and fluff up the potato with a fork, leaving the skin intact. Season with salt and pepper then stuff with the turkey filling.