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TURKEY AND SWEET POTATO SKINS (WITH A SHITO GLAZE)

Servings 4 skins

Ingredients

  • 2 sweet potatoes
  • 200g turkey mince
  • 1 avocado
  • 2 tbsp shito
  • 1/2 red onion (chopped)
  • 2 tbsp olive oil (for cooking)
  • salt (to taste)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp chilli powder

Instructions

  • Wash and dry your sweet potatoes. Poke holes in them with a fork and place them on a baking tray and into the oven at 200*C for 1 hour until soft. 
  • In a pan, fry your chopped red onion in olive oil until softened and add your turkey mince. 
  • Cook turkey mince through and add your salt (to taste), paprika, garlic powder and chilli powder. Stir for 1 minute and put to the side. 
  • When the sweet potatoes are done cooking, take them out of the oven and let them cool down for 5-10 minutes.
  • Cut them in half and scrape almost all the filling out into a bowl. Make sure to leave a thin layer of filling in the rim. (Like in the pictures below)
  •  Add your turkey mix to the sweet potato skins and combine.  
  • Scoop the combined mix into your empty skins and top with chopped avocado and shito. Enjoy!