Gochujang Turkey Sweet Potatoes
INGREDIENTS
· 4 each medium sweet potato (1¼–1½ lb.), scrubbed — SGC# 191742
· 2 Tbsp. extra-virgin olive oil, plus more for drizzling — SGC# 053057
· 1 tsp Kosher Salt — SGC# 052100
· 1 Large onion, finely chopped — SGC# 191965
· 1 medium green bell pepper, ribs and seeds removed, finely chopped — SGC# 192419
· 1 tsp. garlic cloves, finely chopped — SGC# 192922
· 1 lb. ground turkey — SGC# 261181
· ¼ cup double-concentrated tomato paste — SGC# 081083
· 2 Tbsp. gochujang (Korean hot pepper paste) — SGC# 206197
· 1 Tbsp. soy sauce — SGC# 087411
· 1 Tbsp. toasted sesame oil, plus more for drizzling — SGC# 487739
· 1 tsp. honey — SGC# 122036
· Green onions, thinly sliced on a diagonal — SGC# 192014
· cup coarsely chopped cilantro — SGC# 193202
· Lime wedges (for serving) — SGC# 192625
DIRECTIONS
1. Place a rack in middle of oven; preheated to 400°. Arrange 4 medium sweet potatoes (1¼–1½ lb.), scrubbed, on a parchment-lined rimmed baking sheet; drizzle lightly with extra-virgin olive oil and turn to coat; season with kosher salt. Roast sweet potatoes until very tender, 50–60 minutes.
2. Meanwhile, heat 2 Tbsp. extra-virgin olive oil in large skillet over medium-high. Add 1 large onion, finely chopped, 1 medium green bell pepper, ribs and seeds removed, finely chopped, 6 garlic cloves, finely chopped, and 1 tsp. Diamond kosher salt and cook, stirring often, until onion is golden around edges and softened, 8–10 minutes.
3. Add 1 lb. ground turkey to pan. Mix into vegetables, then spread out in an even layer. Cook, , until almost cooked through, for about 5 minutes. Add ¼ cup double-concentrated tomato paste, 2 Tbsp. gochujang (Korean hot pepper paste), 1 Tbsp. soy sauce, 1 Tbsp. toasted sesame oil, and 1 tsp. honey; cook, stirring often, until tomato paste is deepened in color, about 5 minutes. Add 1 cup water and cook, stirring often, until liquid is reduced by about half and mixture looks saucy.
4. Transfer sweet potatoes to a platter, split lengthwise with a small knife (don’t cut all the way through), and open like a book. Using a fork, lightly mash flesh,
5. Spoon turkey mixture over sweet potato halves. Top with 4 scallions, thinly sliced on a diagonal, and ½ cup coarsely chopped cilantro. Drizzle lightly with more sesame oil. Serve with lime wedges for squeezing over.
