Sweet Potato with Cuban Turkey Picadillo

I have really been in a rut lately. I either cook the same old things (lots of tacos) or we go out to eat.  I am trying to start the New Year off better, I’m two weeks in and it hasn’t gone stupendously, but I’m making at least some effort.  My first attempt at something new was this baked sweet potato that got such a big thumbs up that it will be added into my list of go-tos.

4 medium sweet potatoes

2 tsp olive oil

½ cup finely chopped onion

2 tsp minced garlic

2 tsp ground cumin

1 tsp ground cinnamon

1 lb 99/1 ground turkey

¼ cup dry sherry

¾ cup canned crushed tomatoes

¼ cup dried cherries, roughly chopped

¼ cup pimento-stuffed green olives, sliced into rounds

1 tbs capers

¼ tsp salt

2 tbs chopped cilantro

Heat oven to 425 F.  Pierce potatoes all over with a fork and heat in the microwave for about 12 minutes to start softening them.  Place them on an aluminum foil-lined baking sheet and finish baking them until tender, another 10-20 minutes. 

Heat the oil in a large skillet over medium heat.  Cook onion until soft, add garlic, cumin and cinnamon and cook 1 minute.  Add turkey and cook through, about 5 minutes.  Add sherry and cook for 2 minutes, stirring occasionally.  Add tomatoes, cherries, olives, capers and salt.  Reduce heat and simmer for 5 minutes.  Mix in the chopped cilantro. 

When the potatoes are soft, remove them from the oven and allow to cool for a few minutes so they aren’t steaming when you try to eat them.  Slice them open and mash the insides with a fork.  Divide the chili mixture among the potatoes and serve.

Serves 4, 400 calories per serving

I could not have been more pleased with this. I think it was flavorful and filling and was really good for lunch the next day. I will definitely be making this again.