Sweet Potato Turkey Stew

20 minutes Prep Time
30 minutes Cook Time
8 Servings

Turkey and sweet potatoes are a great combination any time of the year; not just for Thanksgiving. Make this vegetable filled stew for a satisfying dinner for the family.

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 garlic cloves, minced
  • 1 stalk celery, diced
  • 2 carrots, peeled and thinly sliced
  • 1 sweet potato, peeled and cut into 1 inch cubes
  • 2 pounds skinless boneless turkey thighs, or breasts, cut into 1 inch pieces

  • 1 (28 ounce) can Redpack® Whole Peeled Plum Tomatoes 28 oz

  • 1 tablespoon Hungarian sweet 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

Step one

Heat 2 tablespoons of the olive 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.

Step two

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.

Step three

Break up whole peeled 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.

Step four

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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