Stuffed Sweet Potatoes

This was dinner tonight. Give it a try.

Start with enough sweet potatoes for the size of your family. I did one per person and had leftovers as they were large and not everyone ate a whole one.

Wash the sweet potatoes and prick all around with a fork.

Bake at 400 for 1-1.5 hours depending on the size of your potatoes.

While they bake, assemble your filling.

Filling: ground turkey, chopped onion, garlic, celery, cabbage, red bell pepper, salt, pepper, seasoned salt, sage, oregano, olive oil, flour, and water.

Brown the turkey meat. When cooked through, add a little olive oil to your pan and sauté the onion, celery, garlic, cabbage and red bell pepper. Now add the salt and pepper to taste, a sprinkle of seasoned salt, and the oregano and fresh sage. I used about 1 tbls. of fresh sage but you could use about 1 tsp of ground as well.

Next, a couple of tablespoons of flour into your meat mix and stir until the flour has absorbed. Then add about 2-3 cups of water. The addition of the flour and water will create a sauce which will keep the ground turkey from becoming too dry. Turn off the heat once the sauce has thickened.

When you’re sweet potatoes are soft when squeezed, remove them from the oven and place on a cookie sheet and slice open. Butter and lightly smash the insides. Then top with the meat mix. I sprinkled buttered homemade crumbled bread on the top. Return to the oven on 400 for about 15 minutes until the bread topping is toasty. Sprinkle with feta cheese crumbles to serve.

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