Ingredients for 6 servings (3 nights):
-3 large sweet potatoes or 4 medium ones
-1 lb ground turkey
-1 can of chipotle peppers in adobo sauce (7 oz can) - 1/3 for turkey, 1/3 for potatoes, 1/3 for veggies
-1/4 cup cheese (used queso fresco, but parmesan, mozzarella, colby jack mentioned)
-1 tsp dried oregano
-garlic powder
-pinch of sea salt and pepper
-red pepper flakes
-Veggie medley as side: zucchini, onions, bell pepper
-avocados
Directions:
1. Preheat oven to 375 degrees and line baking sheet with parchment paper
2. Poke holes in sweet potato with fork and roast for 40 min - was more like 1 hour - depends on size
3. Meanwhile, cuisinart can of chipotle peppers in adobo sauce.
4. Cook ground turkey with garlic powder, salt, pepper, red pepper flakes
5. Then stir in 1/3 of the adobo sauce (3 TBSP)
6. Cool sweet potatoes. Slice lengthways, and spoon out flesh into bowl
7. Add and mix into that bowl: cheese, oregano, 1/3 adobo sauce (3 TBSP), pinch sea salt and pepper
8. Put into those oven bowls, put turkey on top, then cheese on top, and put under broiler until cheese melted
Served with veggie medley - zucchini, onions, bell pepper. Had leftover corn, but too sweet since sweet potatoes sweet. Cook chopped garlic and jalapeños in oil. Then add veggies. Also added the 1/3 leftover adobo sauce. Avocados on top.
Notes: just microwaved and didn't put back in oven for 2nd and 3rd nights. Still tasted good.
Thinking cooking sweet potatoes in air fryer might be better since I am not re-using the skins.
*Mexican
