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Ingredients
- 3 medium-large sweet potatoes - peeled and chopped
- 2 tbsp olive oil
- 1/2 medium onion - diced
- 2 carrots - peeled and diced
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 tsp garlic powder
- 1 stp dried thyme
- 1 tsp dried rosemary
- 1 lb ground turkey
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen corn
- 1 (6 oz) can tomato paste
- 6 oz water
- 2 tbsp coconut aminos (sub soy sauce or Worcestershire sauce)
- 2 tbsp avocado oil (sub unsalted butter or coconut oil)
- sea salt + pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- Add sweet potatoes to a large pot of water and bring to a boil. Continue to cook until fork tender, about 15 minutes. Preheat the oven to 375 degrees F.
- In a large skillet, heat olive oil. Add onion and carrots and sauté until carrots have softened, about 5 minutes. Season with salt, pepper, garlic powder, thyme, and rosemary. Add ground turkey and sauté until almost cooked through. Add frozen peas, corn, tomato paste, water, and coconut aminos and cook for another 5 minutes.
- While meat and veggie mixture is cooking, drain the sweet potatoes and mash with avocado oil. Season with salt and pepper. Transfer meat and veggie mixture to a 9x9 inch pan and top with mashed sweet potatoes. Bake for 20 minutes and serve.
Pretty good! I made the mistake of using dried rosemary leaves instead of ground and my kids hated the “little sticks” that were in this. Next time I’ll make it with ground rosemary.
Made this for the second time tonight. It has nice flavors! I leave out the peas and onions (I put them on my guy’s half). This is very filling.
Excellent meal! I added spinach instead of peas. Good flavors throughout and oh so healthy!
Yay! We’re so happy you enjoyed this recipe, Ginger!