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Sweet Potato Turkey Stew

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Serves:
8 people
Prep Time:
20 minutes
Cook Time:
30 minutes
Sweet potatoes and turkey aren’t just for Thanksgiving. Make this satisfying vegetable-filled stew any time of year for a sweet, satisfying and filling treat.

Ingredients

Copy Ingredients
4 tablespoons extra virgin olive oil
1 large onion, thinly sliced
2 bell peppers, 1 green and 1 yellow, thinly sliced
2 garlic cloves, minced
1 stalk celery, diced
2 carrot, peeled and thinly sliced
1 sweet potato, peeled and cut into 1 inch cubes
2 pounds skinless boneless turkey thighs, or breast, cut into 1 inch pieces
1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes
1 tablespoon paprika
Salt and black pepper to taste
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary
2 teaspoons cornstarch
3/4 cup plain yogurt, *

Instructions

*To prevent curdling, don't skip the cornstarch. Use full fat yogurt and add to dish only when the sauce has cooled below simmer.
  • Heat 2 tablespoons of the oil on high heat in a large saucepan. Add onions, bell peppers, garlic, celery, carrots and sweet potato; sauté until vegetables begin to soften and lightly brown. Remove the vegetables and set aside.
  • Heat remaining 2 tablespoons of oil over high heat. Add turkey and sear for 3 to 4 minutes, stirring often, until turkey begins to brown. Return vegetables to saucepan and reduce heat to medium-low; mix well.
  • Break up peeled plum tomatoes with hand and add tomatoes and juice to saucepan along with paprika, salt, black pepper, cayenne pepper, Worcestershire sauce, lemon juice and rosemary; mix well. Cover pan and simmer for 15 to 20 minutes.
  • Stir the cornstarch into the yogurt and add to stew. Cook over low heat (do not boil), stirring occasionally, until sauce has thickened. Serve over rice, polenta or mashed potatoes.
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