COVID-19 Recipe | Linda’s Sweet Potato Turkey Tacos

Posted in COVID-19

Enhance happiness and become more mindful while baking during COVID-19. Try Linda’s Sweet Potato Turkey Tacos recipe today!


Linda's Sweet Potato Turkey Tacos, Marshall Connects

TACO INGREDIENTS

  • 2 medium sweet potatoes
  • 1 teaspoon olive oil
  • 1 1/4 teaspoons ground cumin divided
  • 1/4  + 1/8 teaspoon salt
  • 1/4 + 1/8 teaspoon ground pepper
  • 3/4 pound lean (93%) ground turkey
  • 5 garlic cloves minced
  • 1 teaspoon chilli powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/4 cup canned crushed tomatoes
  • 1/4 cup grated pepper Jack cheese
  • 2 tablespoons minced parsley

Simple steps:

  1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. You can also cook them the night before in a crockpot. Let the potatoes rest until cool enough to handle.
  2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl.
  3. Reserve the skins or the Taco shells. Mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoon salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins (taco shells). Place the turkey taco shells on a baking sheet.
  4. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking it up until cooked. Stir in the garlic, chilli powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper—Cook for 1 minute.
  5. Stir in the crushed tomatoes.
  6. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin taco shells. Then top each one with 1 tablespoon grated cheese. Broil until the cheese melts, about 30 seconds. Garnish with parsley.
  7. Serve.

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