Ingredients:

  • 4 large Sweet Potatoes (approx. 350g/12 oz each)
  • 2 tbsp Olive Oil (30 ml), plus extra for coating
  • 1 tsp Kosher Salt (5 g)
  • 2 tbsp Unsalted Butter (30 g), melted
  • 1/4 cup Heavy Cream or Milk (60 ml)
  • 1/4 cup Grated Parmesan Cheese (25 g)
  • 1 tbsp Fresh Chives, chopped
  • 1 tbsp Olive Oil (15 ml)
  • 500 g Lean Ground Turkey (approx. 93% lean / 1.1 lbs)
  • 1 medium Yellow Onion, diced (150 g)
  • 2 medium Carrots, diced (150 g)
  • 2 stalks Celery, diced (100 g)
  • 2 cloves Garlic, minced
  • 1 tbsp All-Purpose Flour (15 g)
  • 1 tbsp Tomato Paste (15 g)
  • 1 cup Chicken or Turkey Stock (240 ml), low sodium
  • 1/2 cup Frozen Peas (75 g)
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • Salt and Black Pepper, to taste

Instructions:

  1. Preheat oven to 200°C (400°F). Line a baking sheet. Prick the sweet potatoes several times with a fork. Rub them lightly with olive oil and salt. Roast for 45–55 minutes, or until the potatoes are tender when pierced.
  2. Prepare the Turkey Filling Base: Heat 1 tbsp oil in a large skillet over medium-high heat. Add the ground turkey, seasoning aggressively with salt and pepper. Cook until well browned, breaking up the meat; drain any excess fat and set the turkey aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the onions, carrots, and celery to the skillet. Cook for 6-8 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Thicken the Sauce: Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir to coat (creating a quick roux).
  5. Finish the Filling: Pour in the stock gradually, scraping up any browned bits. Bring to a simmer. Return the cooked turkey to the pan. Add the dried thyme and rosemary. Simmer gently for 5–7 minutes until the sauce has reduced and thickened nicely.
  6. Stir in the frozen peas during the last minute of cooking. Taste and adjust seasoning. Remove from heat.
  7. Create the Sweet Potato Mash: Once the roasted potatoes are cool enough to handle, carefully slice them lengthwise. Scoop out the soft sweet potato flesh, leaving a sturdy 1/4 inch (6 mm) shell intact. Place the flesh into a mixing bowl.
  8. Add the melted butter, cream, and half of the Parmesan cheese to the sweet potato flesh. Mash until smooth and fluffy. Season with salt and pepper.
  9. Assemble: Divide the turkey filling evenly among the eight sweet potato shells. Spoon or pipe the sweet potato mash over the filling, ensuring the edges are sealed. Sprinkle the remaining Parmesan and the chopped chives over the mash.
  10. Bake and Serve: Return the stuffed potatoes to the baking sheet. Bake for 15 minutes, or until the filling is piping hot and bubbly, and the sweet potato topping is lightly golden and crisp. Allow to cool slightly before serving.