I pinned this recipe quite a while ago, and I have intended to make it at least every other week since then, but haven’t because, you know, life sometimes. Anyway, I was trying to think of something interesting but uncomplicated to make tonight, and the opportunity presented itself yet again. This time, though, I followed through. With some additions and slight modifications to the original recipe (I need more seasoning in my life/recipes than this calls for), it really turned out great. Bonus points for one-pot-meal; extra bonus points for completely kid-friendly, both in terms of cooking with my helper and getting her to eat her dinner! Double Dog Extra Super Power Bonus Points for no leftovers – this was delicious, requires very little real prep or work, and we all had seconds. He-llo! Here you go.
WHAT YOU NEED
* 2T olive oil
* 1lb ground turkey
* 1 heaping tsp minced garlic
* 1/2 an onion, diced
* 1 small yellow pepper, diced
* ~2C diced sweet potato (about 1 large sweet potato)
* 1t salt
* 1/2t pepper
* 1t paprika
* 2t dried parsley
* 3/4C shredded mozzarella cheese
* Fresh parsley for garnish, chopped
WHAT TO DO
Heat the olive oil in a large skillet/pan with sides over medium heat. Add the turkey and garlic and stir to combine. Cook about 10 minutes, stirring periodically, then add the onion and yellow pepper and continue to cook until the onions soften and begin to brown, just a few minutes.
Mix everything together, reduce the heat to medium-low, cover, and cook until the sweet potatoes soften and become tender, about 10 minutes. Fork test your sweet potatoes, and when they’re ready, sprinkle the cheese over the top of the skillet.
There’s a smokiness from the paprika, and the other seasonings pull out all of the flavors from each ingredient, making for a really powerfully flavorful and utterly satisfying plate. I served it with warmed whole wheat pita, and one little diner scooped her serving into the pita pocket and ate it like a sandwich! However you fancy it, enjoy!