Finely shredded turkey folded into buttery sweet potato mash with a little olive oil.
KBy kayalwayscooking
Servings
4
2 pieces Sweet potatoes
1.5 cups Cooked turkey breast or thigh, finely shredded
3 tbsp Unsalted butter
1 tbsp Extra virgin olive oil
0.25 cup Whole milk
2 tbsp Full-fat cream cheese
0.25 tsp Ground cinnamon
0.25 tsp Mild paprika
1 pinch Salt
Calories
409 kcal
Protein
18g
Carbs
42g
Fat
19g
Fiber
3g
Sugar
35g
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Cook Sweet Potatoes
1. Peel the sweet potatoes and cut into 2.5 cm (1 inch) chunks. Place in a pot, cover with cold water and bring to a boil. Simmer for 12 to 15 minutes until very tender when pierced with a fork, then drain well.
2 pieces Sweet potatoes
2. Return the drained sweet potatoes to the warm pot for 1 minute to steam off excess moisture.
Make the Mash
3. Add the butter, olive oil, milk, cream cheese, cinnamon, paprika and salt to the sweet potatoes. Mash until completely smooth and creamy, with no firm lumps.
3 tbsp Unsalted butter,
1 tbsp Extra virgin olive oil,
0.2 cup Whole milk,
2 tbsp Full-fat cream cheese,
0.2 tsp Ground cinnamon,
0.2 tsp Mild paprika,
1 pinch Salt
Add Turkey
4. Shred the cooked turkey as finely as possible, chopping it further with a knife until it is almost minced and moist. Fold it into the mash over low heat for 2 to 3 minutes until warmed through, adding a splash more milk if it seems thick.
1.5 cups Cooked turkey breast or thigh, finely shredded
5. Let the mash cool for 5 to 10 minutes until warm, not hot, and check there are no large pieces of turkey before serving to a toddler with a spoon.
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