Ingredients:

  • 4 Large Sweet Potatoes (approx. 12-14 oz each), Scrubbed clean
  • 3 Tbsp Unsalted Butter, divided
  • 1/4 cup Whole Milk or Cream
  • Salt and Black Pepper, To taste
  • 1 Tbsp Olive Oil
  • 1 lb Lean Ground Turkey (93% lean is ideal)
  • 1 medium Yellow Onion, Finely diced
  • 2 medium Carrots, Small dice
  • 2 medium Celery Stalks, Small dice
  • 2 Tbsp All-Purpose Flour (or Cornstarch)
  • 1 tsp Dried Thyme
  • 1 1/2 cups Chicken or Turkey Stock (Low Sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 cup Frozen Peas and Corn (mixed)
  • 1 Tbsp Tomato Paste

Instructions:

  1. Preheat oven to 400°F (200°C). Rub the scrubbed sweet potatoes with a little olive oil or butter and season lightly with salt. Prick them several times with a fork.
  2. Place potatoes directly on a foil-lined baking tray. Bake for 40–50 minutes, or until the potatoes are tender and can be easily pierced with a fork. Remove from the oven and allow to cool enough to handle (about 10 minutes).
  3. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is fully browned. Drain off any excess fat.
  4. Reduce heat to medium. Add the diced onion, carrots, and celery to the skillet. Cook for 5–7 minutes until the vegetables are softened and the onions are translucent.
  5. Stir in the tomato paste and dried thyme. Cook for 1 minute. Sprinkle the flour over the mixture and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
  6. Slowly whisk in the stock and Worcestershire sauce, scraping up any brown bits from the bottom of the pan. Bring to a simmer, then reduce heat and cook for 5 minutes until the gravy is thick enough to coat the back of a spoon.
  7. Stir in the frozen peas and corn. Season generously with salt and pepper. Remove the savoury turkey filling from heat.
  8. Using a sharp knife, slice the cooled sweet potatoes lengthwise. Carefully scoop out most of the cooked flesh into a mixing bowl, leaving a sturdy, intact “boat” or shell (about 1/4 inch thickness). Place the shells back on the baking tray.
  9. Make the Mash: Add 2 Tbsp of butter and the milk to the scooped-out sweet potato flesh. Mash thoroughly until smooth and fluffy. Season with salt and pepper to taste.
  10. Spoon the warm turkey mixture evenly into the four hollowed sweet potato shells, pressing it down slightly. Top the filling generously with the prepared sweet potato mash.
  11. Return the tray to the 400°F (200°C) oven. Bake for 12–15 minutes, or until the filling is piping hot throughout and the sweet potato topping is lightly golden and caramelised. Allow to cool slightly for 5 minutes before serving.