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CrockPot Sweet and Spicy Ground Turkey and Sweet Potato Stew with Coconut Milk

CrockPot Sweet and Spicy Ground Turkey and Sweet Potato Stew with Coconut Milk
  • Meal

    Main Dish

  • Cusine

Ingredients

1 3/4 lbs. lean ground turkey

1 T olive oil

1 small onion, chopped in pieces about 1/2 inch

2 large orange sweet potatoes, peeled and cut into pieces about 1 inch

1/2 cup low-sodium soy sauce

1/2 cup chicken stock

1/3  plus 2 T granulated Monk fruit sweetener

2 T Chili Garlic Sauce

2 tsp. minced ginger

2 tsp. minced garlic

1 can coconut milk

1/2 cup green onions sliced in 1 inch pieces + more thinly sliced green onion for garnish if desired

Directions

Spray CrockPot with non-stick spray.  I used a 3.5 quart CrockPot (affiliate link) for this recipe. Heat 2 tsp. olive oil in a heavy frying pan and brown the ground turkey, breaking it up with the turner as it cooks.  This may take 7-8 minutes but don’t rush the browning step. Put browned meat into the CrockPot. Add 1 tsp. more olive oil if you need it and cook the onions until they are soft and lightly browned, about 4-5 minutes. Add onions to the CrockPot.  While the turkey and onions are cooking, peel the sweet potatoes and cut into pieces about 1 inch square. Add sweet potatoes to the CrockPot. Mix together the soy sauce, chicken stock, Stevia-in-the-Raw granulated sweetener , granulated Monk fruit sweetener, or sweeteners of your choice, Chili Garlic Sauce , minced ginger, and minced garlic and pour over ingredients in the CrockPot. Cook on HIGH for 2 1/2 to 3 hours, or until sweet potatoes are done and starting to fall apart just a little.  (I stirred it a couple of times, but it’s not essential.) When the sweet potatoes are done, add the can of coconut milk  and the green onion pieces, turn heat to low, and cook 30 minutes more. Serve hot, over cauliflower rice  or Uncle Ben’s Brown Rice  if desired, and garnished with thinly sliced green onions.