Ingredients
Scale
- 1–2 large sweet potatoes, diced into 1 inch cubes
- 2 tablespoons olive oil
- 1 yellow onion,diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 summer squash, diced
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 cup vegetable broth, divided
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Fill a stockpot with the set potatoes and water and bring to a boil over high heat. Lower to a simmer for 15-20 minutes or until fork tender.
- As the potatoes are cooking, heat olive oil in a large skillet over medium-high heat. Sauté onion and carrots for 3-5 minutes, then add zucchini, squash, and garlic and cook 2-4 more minutes until tender.
- Add turkey, 1/2 cup vegetable broth, salt & pepper to taste. Allow to cook 10-12 minutes until turkey is no longer pink.
- Drain the potatoes and return them to the pot. Add remaining vegetable broth and salt & pepper to taste. Using a hand mixer, blend until smooth.
- Scoop the turkey and vegetable mixture into a 9×9 baking dish. Top with mashed sweet potatoes and bake for 20 minutes, or until lightly browned. Allow to cool 10 minutes before serving.
Nutrition
- Serving Size: 8