Ingredients

The following ingredients have 4 Servings
  • 4 cups sweet potatoes (* diced in 1/2-inch cubes)
  • 2 tablespoon olive oil (* divided)
  • 2 teaspoons salt (* divided)
  • 3/4 teaspoon ground black pepper (* divided)
  • 4 cloves garlic (* minced)
  • 1/2 cup sweet onion (* finely diced)
  • 3 sweet peppers (* diced (I use red, orange, and yellow))
  • 1 tablespoon Italian seasoning
  • 2 pounds lean ground turkey
  • 1 cup mozzarella cheese, shredded (* more or less to taste)
  • sliced green onions or parsley (* optional garnish)

Instruction

  • Heat 1 tablespoon of the olive oil in a large, deep, oven-proof skillet over medium-high heat.
  • Add the sweet potatoes and season with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Cover and let the sweet potatoes cook, stirring occasionally, until just fork tender, about 7-10 minutes.
  • Once the sweet potatoes are fork-tender, toss in the garlic, onion, and peppers. Season with 1/2 teaspoon of the salt, 1/4 teaspoon of ground black pepper, and the Italian seasoning.
  • Cook an additional 3-4 minutes until the onions and peppers are just soft, then transfer the vegetables to a plate or bowl.
  • Preheat oven to 350°F.
  • Add the remaining tablespoon of olive oil and the ground turkey to the skillet oven medium heat. Season with the remaining teaspoon of salt and 1/4 teaspoon of pepper.
  • Cook, breaking up with a spoon or spatula, until no longer pink in the center, about 10 minutes.
  • Add the vegetables back to the skillet and toss to mix.
  • Top with the shredded mozzarella cheese.
  • Place the skillet in the oven for about 5 minutes to melt the cheese.
  • Remove the skillet from the oven and top with fresh sliced green onions or parsley, if desired.