4 Serves
94 Mins
Preheat your oven to 220°C. Thoroughly wash the sweet potatoes, pierce them several times with a fork, and lightly coat them with olive oil. Wrap each potato in aluminum foil and bake for 60 minutes or until tender.
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ItalianVitamin E
3 mg / 15 mgVitamin K
191 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
137 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
415 mg / 1,250 mgPotassium
1224 mg / 4,700 mgSodium
159 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
110 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
While the potatoes bake, heat a skillet over medium heat. Add the ground turkey and cook until browned, breaking it into crumbles with a spatula.
Add the diced onion, bell peppers, and minced garlic to the skillet. Sauté until the vegetables are softened and fragrant.
Stir in the tomato paste, tomato sauce, water, and BBQ rub. Reduce the heat to low and allow the mixture to simmer for 20 minutes, stirring occasionally to develop the flavors.
Carefully remove the sweet potatoes from the foil, slice them open lengthwise, and lightly mash the insides with a fork. Spoon the turkey mixture generously over the top of each potato and serve immediately.
4
g19
g43
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