Sweet Potatoes Stuffed with Turkey (serves 4)

Cold weather conjures up baked potatoes or, in this case, baked sweet potatoes, which are healthier. To make the filling I used ground turkey mixed with mango chutney and a little garam masala.

Pre-heat oven to 350 degrees F

2 good sized sweet potatoes
1 tbsp. olive oil
1 medium size onion – chopped
1 pound ground turkey
1/2 cup of chicken broth
2 good tbsp. mango chutney
1 tsp. garam masala
Salt and freshly ground black pepper

Place the sweet potatoes in the oven and cook for an hour. Cooking time may be more than an hour depending on the size of the potatoes. Only remove from oven when they are soft enough for the potato to be removed from the skin. When they are cool enough to work with, cut them in half and spoon out the sweet potato.
Heat the oil in a frying pan and, when sizzling, add the chopped onion and cook until soft and slightly browned.
Tip in the turkey, let sear for a few minutes then add the sweet potato, chutney and garam masala and chicken broth. Mix everything well together and cook for around 15 minutes. Season with salt and freshly ground black pepper
Fill the potato skins with the mixture and serve immediately.


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