Loaded Sweet Potatoes With Ground Turkey Mushrooms And Spinach Recipes

TURKEY SPINACH SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
• Spread sweet potatoes evenly over the bottom of the prepared dish.
• Heat a large saucepan over medium heat. Add turkey sausage and spinach; cook and stir until turkey is browned and spinach is wilted, about 5 minutes. Remove from heat. Add to sweet potatoes.
• Crack egg whites into a large bowl; add almond milk, sage, red pepper flakes, thyme, oregano, basil, nutmeg, salt, and pepper. Stir well. Pour egg mixture over the top of the casserole. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until set, about 45 minutes. Cut casserole into 6 pieces.

LOADED SWEET POTATOES WITH GROUND TURKEY, MUSHROOMS AND SPINACH

Steps:

• Preheat the oven to 425 degrees F.
• Poke the sweet potatoes all over with a fork. Place on a sheet pan and bake until soft and easily pierced with a knife, 50 to 60 minutes.
• While the potatoes roast, make the filling: Heat a large nonstick skillet over medium heat. Add the oil, then add the mushrooms in a flat layer. Bump the heat up to medium high and cook the mushrooms, undisturbed, for 5 minutes. Stir and let cook, undisturbed, for 5 more minutes.
• Repeat until softened and golden brown, about 12 minutes total. Season with salt and pepper.
• Reduce the heat to medium. Add the garlic and cook, stirring, for 2 minutes. Add the turkey, breaking it up with a spoon, and cook until cooked through and golden brown, 8 to 10 minutes; season with more salt and pepper.
• Reduce the heat to low and add the coconut milk, Dijon, sage and rosemary. Stir together then simmer until thickened, 8 to 10 minutes. Taste for seasoning and add more salt or pepper, if needed.
• At 5 minutes before you're ready to serve, add the broccoli and cook until bright green and tender-crisp. If the mixture looks too thick, stir in up to 1/2 cup water to thin it out. During the final 2 minutes of cooking, add the spinach and let wilt.
• For each serving, halve a sweet potato lengthwise and fluff up the potato with a fork, leaving the skin intact. Season with salt and pepper then stuff with the turkey filling.

SAUTEED SWEET POTATOES AND SPINACH

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
• Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
• In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
• Stir in balsamic vinegar; season with coarse salt and ground pepper.

ONE-DISH GROUND TURKEY SWEET POTATO SKILLET

Steps:

• In a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomato paste; cook and stir 1 minute longer., Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, about 10 minutes, stirring occasionally. Add kale and red pepper flakes; cook and stir until kale is wilted, about 2 minutes. Serve with avocado and if desired, mint. Freeze option: Freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with avocado and, if desired, mint.

LOADED SWEET POTATO NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Evenly slice sweet potatoes into rounds.
• In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
• Lay rounds flat on a parchment-lined baking sheet and set aside.
• On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
• Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
• Allow both to cool. Then, shred the chicken using two forks.
• Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
• Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
• Enjoy!

SWEET POTATO BREAKFAST CASSEROLE WITH MUSHROOMS AND SPINACH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Cook and stir sausage and onion in a skillet until browned, about 5 minutes. Drain excess grease.
• Arrange sweet potato fries in the casserole dish in a single layer. Layer spinach, mushrooms, and sausage mixture on top. Whisk eggs together in a bowl. Season with seasoning salt and pour into the casserole. Cover with Cheddar cheese.
• Bake in the preheated oven, uncovered, until set, about 35 minutes. Let rest for at least 5 minutes before cutting and serving.

SWEET POTATO SPINACH BAKE

Steps:

• Place sweet potatoes in a 1-1/2-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until tender. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add spinach. Stir in flour and seasonings until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Drain sweet potatoes. Spread half of the spinach mixture into a greased 11x7-in. baking dish. Top with half of the potatoes and cheese. Repeat layers. Sprinkle with bacon. Cover and bake at 375° for 10-15 minutes or until bubbly.