1 pound sweet potatoes or 3 (15 oz.) cans no added sugar chopped yams or sweet potatoes in water, rinsed ½ cup skim milk ½ teaspoon ground cinnamon or nutmeg Cooking spray 1 medium onion (any color), chopped 1 bell pepper (any color), seeded and chopped 1 pound extra lean (95% lean) or 99% fat free ground turkey ½ teaspoon dried thyme or dried basil 1 (16 oz.) bag thawed vegetable medley (like green beans, corn, and peas) or whatever is on sale 1 cup low-sodium beef broth 2 teaspoons cornstarch
Preheat the oven to 400° F.
Wash and peel sweet potatoes. Chop into 1-inch pieces.
Add to a large pot and cover with water. Bring to a boil over high heat. Cook until potatoes are very tender, about 12 to 15 minutes. Drain in a colander.
Return sweet potatoes to pot. Add milk, cinnamon, or nutmeg. Mash with a fork or potato masher until smooth.
Spray large pan with cooking spray. Add chopped onion and bell pepper and cook over medium-high heat until softened, about 5 minutes. Add meat and thyme, cooking until done, about 5 more minutes.
Add vegetables, beef broth, and cornstarch, stirring to combine. Cook a few minutes until sauce has thickened. Remove from heat.
Add beef mixture into an 8- or 9-inch baking dish. Spread the sweet potatoes evenly on top of the beef and vegetables. Cook in oven until entirely heated, about 15 minutes.
Cooking Tips: 1 (14.4 oz.) bag of frozen pepper stir-fry can be substituted for the fresh onion and pepper.
Keep it Healthy: Sweet potatoes are chock full of minerals and vitamins, making them a fabulous and healthy starch alternative.
Cook Once, Eat Twice: Double the recipe for the mashed sweet potatoes and serve as a side for the next dinner.