Recipe

This 30-minute meal packs in lean protein from the turkey, lots of vegetables, and healthy carbs from the sweet potatoes. Sweet potatoes are packed with vitamin A and have a lower glycemic index compared to white potatoes. Add this dish to your Thanksgiving table to get your sweet potato fix without the mini marshmallows, or make it the next day with leftovers!

Prep Time: 30 min

Cook Time: 20 min

Servings: 8

Serving Size: 1 1/2 cups

Ingredients:

• 2 large sweet potatoes (peeled and diced)
• nonstick cooking spray
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 1/4 lbs lean ground turkey
• 1 (14.5-oz) can canned diced tomatoes
• 1 (16-oz) bag frozen mixed vegetables (carrots, corn, peas, and green beans)
• 1 tbsp yellow mustard
• 2 tbsp Worcestershire sauce
• 1/4 tsp black pepper
• 2 tsp Cornstarch
• 1 tbsp cold water
• 2 tbsp margarine (trans-fat-free)

Ingredients: 

1. Place sweet potatoes in steam basket in a medium pot with 2 cups water. Bring to a boil, reduce heat, and simmer. Cover and steam until tender, about 15 minutes.
2. While potatoes are cooking, spray a large sauté pan with cooking spray. Add onions and sauté over medium-high heat for 3 minutes or until onions look clear. Add garlic and sauté for 30 seconds. Remove from pan and set aside.
3. Add turkey and cook until brown, about 6-7 minutes. Add onions back to pan and stir to mix.
4. Add diced tomatoes, mixed vegetables, yellow mustard, Worcestershire, and black pepper. Bring to a simmer.
5. In a small bowl, mix together corn starch and water. Add to turkey mixture and stir. Let simmer for 5 more minutes.
6. Meanwhile, drain the sweet potatoes. Place sweet potatoes in a medium bowl and mash with a potato masher. Add margarine and whisk until smooth.
7. Preheat broiler. Pour cooked turkey mixture evenly into a medium-sized casserole dish or individual casserole dishes. Spread sweet potatoes evenly on top of turkey mixture.
8. Broil for 5 minutes.