Turkey Chili Smothered Sweet Potatoes

Ingredients

• 1 Tbsp olive oil
• 1/2 lb. ground turkey
• 1 yellow onion
• 2 cloves garlic
• 8 oz. can tomato sauce
• 1 Tbsp tomato paste
• 15 oz. can kidney or black beans
• 1 Tbsp chili powder
• 1/2 tsp oregano
• 1/2 tsp cumin
• 1/2 cup water
• Salt to taste
• 4 small sweet potatoes
• 1/2 cup shredded cheddar cheese
• Cilantro or green onions for garnish

Directions

1. Heat the oven to 400ºF. For easier cleanup, cover a baking sheet with parchment or foil. Scrub the sweet potatoes thoroughly, then poke the skins in several places with a fork. Arrange them on the prepared baking sheet and bake for 60 minutes, until they are soft and beginning to ooze from the pierced spots.
2. While the sweet potatoes roast, make the chili. Add the ground turkey and olive oil to a large pot, then sauté over medium heat until the turkey is cooked through, about 5 minutes.
3. As the turkey browns, dice the onion and mince the garlic. Stir the onion and garlic into the cooked turkey, and keep sautéing until the onions are tender and translucent, 3-5 minutes.
4. Drain the beans, then add them to the pot with the tomato sauce, tomato paste, chili powder, oregano, cumin, and water. Stir until everything is combined. Bring the chili to a simmer, lower the heat, and let it cook gently for 15 minutes. Taste, then add salt if it needs it.
5. When the sweet potatoes are done, carefully cut each one open lengthwise and lightly mash the flesh inside. Spoon about 3/4 cup chili over each potato, then add 2 Tbsp shredded cheddar on top. Put the potatoes back in the oven for a few minutes, just until the cheese melts. Sprinkle with cilantro or sliced green onions right before serving.