Loaded Sweet Potatoes with Ground Turkey, Mushrooms and Spinach
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 243
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 33
- Sodium
- 533
- Total: 55 min
- Active: 30 min
Ingredients
6 small sweet potatoes, patted dry
2 tablespoons extra-virgin olive oil
16 ounces cremini mushrooms, stemmed and thinly sliced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 pound ground dark meat turkey
One 13.5-ounce can full fat coconut milk
2 tablespoons Whole30-compliant Dijon mustard
2 tablespoons finely chopped sage
1 tablespoons finely chopped rosemary
3 cups small broccoli florets (about 1-inch each)
6 ounces baby spinach
Directions
- Preheat the oven to 425 degrees F.
- 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.