Ingredients
The following ingredients have 6 Servings
- 2 lbs sweet potatoes
- 1 tsp. nutmeg (plus extra for garnish)
- 2 Tbsp. butter (melted)
- Salt and pepper
- 1 1/2 cup Tillamook Monterey Jack Cheese
- 2 Tbsp. olive oil
- 14 oz. mirepoix (mixture of onions, carrots, celery, finely chopped – about 3 cups)
- 1 lb. ground turkey
- Salt and pepper
- 2 tsp. ground curry
- 2 cups frozen peas; thawed
- 2 Tbsp. Worcestershire sauce
- 2 cups Extra Sharp Tillamook Cheddar Cheese
- Chopped herbs for garnish (cilantro, rosemary, chives, or basil)
Instruction
- Preheat oven to 400 degrees. Bake sweet potatoes for 45 minutes on a foil-lined baking sheet, or until tender. Allow to cool for a few minutes; peel.
- Place the sweet potatoes in a large bowl and add the nutmeg, butter, and Monterey Jack cheese. Whip until creamy and smooth. Salt and pepper to taste.
- In a large pan, heat oil over medium-high heat. Add the ground turkey and cook, breaking apart with a wooden spoon, for 4-5 minutes. Stir in the mirepoix (carrots, celery, onions) along with salt and pepper, and 1/2 cup water. Cover and cook over medium heat, stirring once or twice, for about 6-7 minutes, adding more water if necessary. Uncover and stir in the peas and Worcestershire sauce. Cook for 2 minutes, then remove from heat. Add 1 1/2 cups of grated Extra Sharp Tillamook Cheddar Cheese.
- Place mixture in a 9×13 pan (prepared with cooking spray). Spread potatoes over the mixture; sprinkle with nutmeg.
- Bake, uncovered, at 350 degrees for 25 minutes. Sprinkle the top with the remaining 1/2 cup Extra Sharp Tillamook Cheddar Cheese; bake another 5-7 minutes.
- Garnish with fresh chopped herbs; serve immediately!
