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I was not a fussy little monster; as a kid, I would eat spinach, carrots, peas, mushrooms, or most any vegetable you put in front of me. However, there were a few exceptions such as brussel sprouts, sweet potatoes, and... and... and I can't think of anything else. But there was probably one other. Since I would eat almost anything, I was never made to eat anything. What I mean is that when I said I didn't like sweet potatoes, they took my word for it and that was the end of that.
We had dinner out a few months ago and my entrée was served with sweet potato slices. I snubbed my nose at them when I saw them sitting on my plate, occupying space where a good vegetable should've been, but I decided to try them anyway. Huh. I liked them. Since then, I've made them in a couple meals and I still like them. I've been trying to figure this out and the only reasonable explanation I can come up with is that I must've had candied yams. Whatever the reason, I'm glad I was reintroduced to them because I like them. And this meal below... the sweet potatoes put this over the top... YUMMY!
As far as brussel sprouts go... not happening! They smell!!
Shepherd's Casserole
- 1.5 pounds of sweet potato, peeled and cubed
- one package of Jennie-O extra-lean ground turkey
- one onions, chopped
- one red bell pepper, chopped
- three garlic cloves, chopped
- one 7oz can of diced green chiles
- one tbsp tomato paste
- one tbsp chili powder
- one tsp ground cumin
- 1/2 tsp ground cinnamon
- one 15oz can of petite diced tomatoes
- 1/2 cup of corn, drained and rinsed
- 1/2 cup of black beans, drained and rinsed
- 1/2 cup of fat-free milk
- three tbsp olive oil
Preheat oven to 400F degrees.
In a stockpot, cook turkey in one tbsp olive oil over medium-high heat until juices run clear. Drain and set aside.
Bring a large pot of water to a boil, add sweet potatoes, reduce heat to low, continue boiling partially covered for 20 minutes or until potatoes are soft. Drain water, add one tbsp olive oil and milk; mash until creamy.
In a stockpot, sauté onions and bell pepper in one tbsp olive oil over medium-high heat for 4 minutes. Add garlic and continue to cook for one minute. Reduce heat to medium. Add tomato paste, chili powder, cumin, and cinnamon; stir constantly for one minute. Add turkey, tomatoes, green chiles, corn, and black beans; continue to cook for 10 minutes.
Transfer turkey mixture to a 2.5QT baking dish. Spread mashed sweet potatoes evenly across the top of the turkey mixture and bake for 30 minutes.
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